Daikon
A large, mild, crisp white radish, much sweeter and less peppery than small red radishes. Common raw in salads and pickles, or simmered until tender in braises where it soaks up flavor.
Used for
- pickling
- salads
- braises
- soups
In the kitchen
- peel before using — the skin is tough
- slice thin for quick pickles
- simmer in braises until translucent
Picking it at the store
- Choose firm, heavy-for-its-size roots with smooth skin — softness or wrinkling means it's drying out
- Milder and sweeter than it looks; don't expect the peppery bite of a red radish
Related terms
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