daikon, interchangeable for jicama? vice versa...
has anyone tried that? daikon is not highly available in my area, however jicama is.
specifically, i wanted to pickle them, as in this recipe http://www.foodandwine.com/recipes/ca...
any help would be greatly appreciated.
Color and texture are similar, though jicama can be bit more fibrous. But jicama is much milder. Daikon (at least the familiar Japanese variety) has a mild radish bite to it. But that is comparing them raw.
Jicama are similar to but sweeter than Daikon. The textures are quite similar. I think using jicama for daikon should be fine -- though I'm not sure I'd subsitute daikon for jicama, depending on what the recipe was.
Daikon has a mild but definite somewhat sweet "radish" flavor. Jicama has somewhat of an apple flavor so your result will be different. I would try try it as the flavor combination sounds interesting.
The recipe you link to is almost identical to the recipe I use for a shredded Daikon side dish that I serve in my restaurant.
Daikon Radish Salad
1 white Daikon radish, finely shredded (Approximately 2 lbs)
2 tablespoon salt
1 small carrot, finely shredded
2 green onions, cut in 1/4 inch pieces
1/4 cup rice vinegar or white vinegar
2 tablespoon sugar
1/2 teaspoon finely ground red chili pepper
Prepare the radish:
Place the shredded radish in a bowl.
Add the salt, mix well and let stand for 10 to 15 minutes.
Rinse with cold water then drain thoroughly, pressing out as much liquid as possible.
Prepare the Salad
Add carrot, green onion, vinegar, sugar, and red pepper. Mix well.
Serve chilled or at room temperature.
For a variation add 1 finely shredded English Cucumber to the salad.
I don;t know where in Va you are located, but if there is an Asian market anywhere close to you, you should be able to find Daikon there. A possible alternative is to call your local produce distributor(s) (the ones who supply the markets and restaurants) and see if they have a "will call" option for small purchasers.
Here are a few Asian market locations on Va
Annandale Korea House, 4231 Markham Street, Annandale, VA 22003, 703-354-1515
Dong-A Asian Market, 9590 Lee Highway, Fairfax, VA 22031, 703-385-0430
Lotte Plaza, 3250 Old Lee Highway, Fairfax, VA 22030, 703-352-8989
Hanahreum, 8103 Lee Highway, Falls Church, VA 21222, 703-573-6300
Sam Mi Oriental Market, 6674 Arlington Boulevard, Falls Church, VA 22042, 703-532-2066
Lucky World, 3109 Graham Road, Falls Church, VA 22042, 703-641-8585
Richmond Oriental, 431 E. Belt Boulevard, Richmond, VA 23224, 804-231-7624
Oriental Seoul Market, 13662 Jefferson Davis Highway, Springfield, VA 22191, 703-491-6967
West Springfield Oriental Market, 6343-A Rolling Road, Springfield, VA 22152, 703-451-5929
re: Chew on That
Actually water chestnuts and jicama are close mutual substitutes - both being mild, with a hint of sweetness, and similar texture.
In those Japanese style pickles, carrot is already on the sweet side. The daikon probably adds more of a color contrast than a taste difference.
Another way that Japanese use daikon as a garnish is to poke holes in a round, and stuff them with chili pepper. The combination is then grated, producing a white garnish with red specks.
Along the same line, a common Mexican combination is carrots and onion (often red), quick pickled with lime juice and salt. Jicama is often seasoned with powdered chile, salt, lime juice (pico de gallo), and cilantro. Lots of other vegetables or fruits can used with jicama - cucumber, apple, citrus, etc. And (American) radishes are a common Mexican garnish.
For this particular recipe jicama wouldn't be quite strong enough. Turnips or even the little pink radishes might be closer in taste. Jicama doesn't have the bite that Daikon has. Kohralbi would add a great crunch, though it tend to be sweeter.
I think I'd substitute radishes for the daikon instead, if you're using it raw. Jicama is much milder and sweet, whereas radishes taste like daikon, at least they do to me!