Green Radish (Lü Luo Bo)
皮から芯まで鮮やかな緑！水分たっぷりの「フルーツ大根」
Description
A radish loved in Northern China (esp. Tianjin and Shandong), with everything from skin to flesh a vivid yellow-green. Brands like 'Sha Yuan Luo Bo' are famous. More watery than JP daikon, with less heat and fruit-like sweetness. Gnawed raw or added to mutton soups.
Classification: Everyone, Ingredient, Vegetable, Green Radish, Green Daikon, Salad, For Soup, Stir-fry, For Braising
Shops selling Green Radish (Lü Luo Bo)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Green Radish(Fresh)
Instructions
- [Typical Uses]
- [Yang Rou Dun Luo Bo (Mutton & Green Radish Soup)]: Toss roughly cut green radish into mutton broth and simmer until soft (classic Northern winter body-warming dish).
- Julienne and fry with minced pork in salt.
- Gnaw raw as a 'snack'.
Learn more Substitutes, pairings, tips
Key spices
Less heat than regular daikon、with pear-like strong sweetness and a slight green smell(positive wildness)
Substitutes at Japanese supermarkets
Use the green part of JP 'Aokubi Daikon', or substitute with Vitamin Daikon
Pairing
Mutton Soup / Minced Pork / Sesame Oil
Trivia
Unlike JP Aokubi Daikon, it's green to the core. Braising melts the green color into the soup; the radish becomes meltingly soft and perfectly erases mutton's gamey odor.
Eating tips & etiquette
In Northern China during winter, inside overly heated dry rooms, there's a habit of 'peeling and gnawing this green radish like an apple or pear' for hydration and palate cleansing.
Allergen
None