The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
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The Momina is young, fresh and tender offering a slightly pungent and sweet flavor with a crisp texture. Long and green the edible leaves or greens of the Momina can be up to fifteen inches in length. The petite, thin white daikon root is about three inches in length.
Momina are available in the fall to winter months.
The Momina, also known as the Mabikina and Daikonna, is a member of the Brassicaceae family. It is a young daikon that is harvested when thinning out daikon plants in order to grow bigger daikon.
Momina are highly nutritious because they are rich in beta-carotene, vitamin C, vitamin K, folic acid, calcium and potassium. They contain about five times more of vitamin C and calcium than that of spinach.
Momina's spicy and sweet taste will complement miso soups, stir-fries, rice preparations, egg dishes, udon noodles and Japanese Ohitashi. The greens attached to the daikon root are edible as well, however they will wilt and change their color to yellow soon after harvesting, so it is better to use them as soon as you get them. For long term storing they can also be parboiled and frozen for future use; make sure to squeeze out excess moisture before putting them in the freezer.
Momina are rare in the marketplace because thinning out seedlings of daikon does not happen often.
Momina are harvested in Tokyo and Saitama prefecture. The daikon has been used in a Japanese expression, "Daikon Yakusha" which means a poor actor who cannot become famous because the daikon can be eaten raw, grilled or boiled and it can go well in any dish, so there is no specific culinary preparation it is well known, or famous.
Recipes that include Momina. One is easiest, three is harder.
|sweetveg||Sauteed Daikon Greens with Onion, Garlic and Lemon|