A variety of white radish with firm, crisp flesh and a mild flavour, similar to a white turnip. Some varieties have a slight peppery taste, while others are slightly sweeter. Daikon is a popular vegetable in Asia, particularly in Japan where its name means ‘large root’. Raw daikon can be diced and added to salads, or used like a potato or turnip and added to soups, stews or stir–fries. In Japan, grated raw daikon is formed into a small pile and is the traditional accompaniment to sashimi or tempura, it may be eaten as pickles, and is used to make the summer version of the pungent Korean condiment kimchi. Choose firm, smooth and slightly shiny daikon, as this is a good indication that it’s fresh. Daikon don’t store for long periods as they lose moisture quickly. Remove their green tops and store wrapped in plastic in the vegetable crisper of the fridge. If eating raw, use within 3 to 4 days, or it will last for up to 1 week if you intend to cook it.
Also known as — Chinese radish, Japanese radish, mooli, Oriental radish