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Can you identify this Chinese root vegetable ?> the smaller one on the left
This vegetable on the left is featured now in a Chinese produce market and seems to be seasonal.
It is not a common one. Trying to figure out what it is
The longer one at the right, also not common is an unrelated wild yam and they are much longer than this, tubular shaped. This is just a cut section
So this one on the left, what is it?
It is not fresh ginger.
Many of the section are longer but they transition into a part a little thinner but continuous.
If you see a whole pile of them they resemble flower roots somewhat but not bulbous. The are kind of whitish with some green on them kind of like a leek but the whiter part of the leak not, greenish also but not that dark green. The inside is white and dense, not layered like a leek
Isn't that just daikon radish? If it is, then that's been a pretty common mainstay in East Asian groceries (even in the Tri-State Area where I believe you're located) for a long while though oftentimes in the variety that's more white throughout on the outside. One variety that has the greener outside skin in a gradient with white is a Korean variety: https://en.wikipedia.org/wiki/Korean_radish
Last edited by OyCrumbler; 10-22-2021 at 10:14 AM..
Isn't that just daikon radish? If it is, then that's been a pretty common mainstay in East Asian groceries (even in the Tri-State Area where I believe you're located) for a long while though oftentimes in the variety that's more white throughout on the outside. One variety that has the greener outside skin in a gradient with white is a Korean variety: https://en.wikipedia.org/wiki/Korean_radish
I have bought Daikons many times and can assure you this is not a Daikon or the same with the Chinese name,
The other pieces of this were a little longer and there was a quicker jump to slighter narrower thickness and a little more green and some slight curvature
I have not seen this at the other Chinese markets, nor that wild yam
Because of that green on it it may be part of the root transitioning to a stalk
On the right, the hairy one it's Nagaimo - Chinese yam
Very low calories. Perfect food for diabetics. Tasty to eat raw. Healthy.
The smaller one... Can you get a better, sharper picture?
It looks like a piece of jiaobai to me. You could see a little piece of removed outer layer on the top.
Daikon is usually white,but Korean diakon has some green shades on them.
They may be cheap,but they are heavy,they have a lot of water in them,you can eat them raw or cook them,dont throw away the water,drink it instead.
You wll lose wight by gong to the bathroom .
It does not have the sharp taste as the small red radish.
Chinese will add them to a beef casserole or in soup with beef /chicken/pork neckbones.
On the right, the hairy one it's Nagaimo - Chinese yam
Very low calories. Perfect food for diabetics. Tasty to eat raw. Healthy.
The smaller one... Can you get a better, sharper picture?
It looks like a piece of jiaobai to me. You could see a little piece of removed outer layer on the top.
Thank you. I am looking at a picture of jiaobai here>
yes Water Bamboo, jiaobai in China as I have now learned from your tip
"water bamboo" aka “beauty’s legs” is not actually bamboo though.
Wild rice is any of four species of grasses that from the genus Zizania, and the grain that can be harvested from them. The grain was historically gathered and eaten in both North America and China, but eaten less in China, where the plant's stem is used as a vegetable.
In China "water bamboo" is sometimes called Manchurian wild rice.
There are three types of water bamboo in Puli: green, red and white.
In this Taiwanese video they like to cook it with egg
So far I've only eaten a piece raw and the flavor resembles raw zucchini.
The flavor is fairly mild
wikipedia:
Zizania latifolia
Zizania latifolia, known as Manchurian wild rice[5] (Chinese: 菰; pinyin: gū), is the only member of the wild rice genus Zizania native to Asia. It is used as a food plant in Asia, with both the stem and grain being edible. Gathered from the wild, was once an important grain in ancient China.[6]: 165 A wetland plant, Manchurian wild rice is now very rare in the wild, and its use as a grain has completely disappeared in Asia, though it continues to be cultivated for its stems.[6]: 165 A measure of its former popularity is that the surname Jiǎng (Trad. 蔣, Simp. 蒋), one of the most common in China, derives from this crop
The galled stems are harvested as a vegetable known as Simp: 茭笋; Trad: 茭筍 (Pinyin:jiāo sǔn) and also, in the past, transliterated as gau-soon and kal-peh-soon[7] (also, gau sun and kah peh sung)[8] and jiaobai in China.[9] Its Japanese name is makomotake.] The galled section of the stem is 3 to 4 centimeters (1.2 to 1.6 in) wide and up to 20 centimeters (10 in) long.[11] This vegetable has been grown for at least 400 years.[12] It is popular for its flavor and tender texture,[13] and it is eaten raw or cooked. Its taste resembles fresh bamboo shoots. It stays crisp when stir-fried.[14] The main harvesting season is between September and November. This is also typhoon season in parts of Asia, a time when many other vegetables are unavailable. This makes the product more attractive to consumers.
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