Pride of place in the broth is always the radish.
I'm a daikon aficionado and that includes the Watermelon pinks (pictured).
I'm at that stage where I'm beginning to foster a supply line. They are never as big as I hope and I too often get stalk atop of no body.
Maybe it isn't the sort of veg that gets gasps on Ag show days. Radishes, after all, are supposedly DIY fodder for kids.
But respect is what they deserve. Aside from the colour range, the taste varies between varieties.
[Among the non-Daikons I raise my hand for French Breakfast.]
They may be a kimchi essential in my mouth -- indeed there are radish only kimchis (EG:Kkakdugi or Chonggak) -- but I love them, sliced, and thrown into a bubbling soup just before serving. Sliced when raw and dropped on top of tacos they are heavenly. Grated just before serving, they sit well on the side of a bowl of rice or atop a grilled meat.
Word has it that the most popular vegetable in Japan is the daikon radish, beating out onions and cabbage.
As for growing the darn things....I'm still working at my apprenticeship in my soil.
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