大根を選ぶときは、しっかりとした硬さがあり、表面がつやつやしていて、持ったときに重さがあるものを選びます。
When choosing a daikon radish, pick one that is firm, has a glossy surface, and feels heavy when you hold it.
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Daikon like this has a lot of moisture, so its crunchy and sweet when you eat it.
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On the other hand, daikon radishes that are wrinkled, have become soft, or feel light have been stored for a long time, and when eaten, they are dry and not tasty.
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If you buy daikon with leaves attached, choose ones with fresh, firm, and vibrant green leaves.
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Fresh leaves are a sign of a new radish.
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However, in winter, the leaves may turn a little yellow or become dry, but as long as the daikon itself is firm, it can still be enjoyed deliciously.
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When purchasing pre-cut daikon radish, please check the cut surface.
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Choose ones with a white, smooth cross-section, uniform fibers, and no holes.
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If the cut surface is fibrous or has holes, the quality is usually not good.
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The part of the daikon near the leaves is the sweetest, while the tip is the spiciest.
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If you buy pre-cut daikon radish, try to choose the upper part.
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This is also the reason why this part is sold at a higher price than usual.
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Finally, you can tell how spicy a daikon radish is by looking at its root hairs.
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If the root hairs are straight, few, and shallow, the daikon is not very spicy. On the other hand, if the root hairs are twisted or intricately tangled, it is usually spicier than normal.
Lets confidently choose daikon together with Todaii, and make delicious kimchi or a soy milk hot pot with pork belly and daikon!
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