Lo Bok Lo Bok, a large Asian radish, has many names, including the Chinese "daikon," or sometimes it is referred to as Large White Daikon Radish, Great white radish and other similar names. The name Lo Bok may not be as well known but it does arise in conversation when discussing radishes, especially Asian cuisines.
Lo bok is a favorite in many areas of the Orient. It is very popular due to its crisp texture and juicy flavor that accompanies meals. Lo Bok has light-colored skin with white flesh that grows underground. This particular radish is the second-largest variety of Daikon, with its most notable characteristic being that it can grow to be as large as a small child and weigh more than 100 pounds.
The Lo bok Japanese type white radish is believed to have originated in ancient China and has been grown there for many hundreds of years. While it is a popular food in China, Korea, and Japan, it has become quite rare in the United States. Japanese white radish is considered a delicacy and therefore the price is much higher than common varieties of all kinds of produce.
Lo Bok is crisp and juicy with a sweet flavor. It can be eaten raw because it has a very mild flavor and it is delicious in salads, as well as given the right sauce, it can be cooked. Lo Bok does not need to sit around waiting to be used like other vegetables, and once cut or peeled it should be eaten within a few days to avoid diminishing its taste.
This radish is popularly used in Chinese, Japanese, and Korean cuisines because of its shape, size, and color. This vegetable provides a crispy texture to dishes or can be served raw with soy sauce or dipped into sesame oil. Lo bok may be fried, boiled, stir-fried or cooked with other vegetables to provide a sweet flavor.
Lo Bok, a popular vegetable among Asians, is a crisp and juicy radish with light skin and white flesh. This vegetable comes from Daikon, a type of Asian radish known for its sweet taste and crispy texture. Lo bok may be used in many dishes or eaten raw as a side dish to accompany meals. Lo Bok is a good source of fiber, has no cholesterol, and can be found in most Asian markets.
Lo Bok, also known as Daikon, is a radish that carries many names with similar meanings. It is sometimes referred to as Large White Daikon Radish, Great White Radish, or other similar names. The name Lo Bok may not be as well known but it does arise in conversation when discussing radishes, especially Asian cuisines.
Global lo bok production
The lo bok vegetable is a popular choice for many dishes in Asia, and its production has grown steadily in recent years. According to data from the Food and Agriculture Organization of the United Nations, global production of lo bok vegetables reached 1.6 million metric tons in 2013, up from 1.3 million metric tons in 2012. The majority of lo bok vegetables are grown in China, which produced 1.2 million metric tons in 2013. Other major producers include India, Indonesia, and Vietnam.
The popularity of lo bok vegetables is due to their versatility and nutritional value. They can be used in a variety of dishes, both cooked and raw. Lo boks are a good source of vitamins A and C, as well as fiber.
With the continued popularity of lo bok vegetables, it is likely that global production will continue to grow in the years to come. This will provide an important source of nutrition for people in Asia and around the world.