White Radish

China White Radish (Daikon 白萝卜)

Enjoy the crisp bite and gentle sweetness of China White Radish, a long white root vegetable commonly used in soups, steamboat, braised dishes, pickles, salads and Asian home cooking. Also searched as white carrot, white radish, China white radish, Chinese white radish, Chinese radish, daikon, daikon radish, long white radish, winter radish, oriental radish, mooli, muli, lo bak, lo pak, lobak, luobo, 白萝卜, 白蘿蔔 or 大根, this vegetable becomes sweet, juicy and tender when cooked.

White radish has firm white flesh with a juicy crunch when raw. When simmered, steamed or braised, it becomes softer and sweeter while absorbing the flavour of broth, soy sauce, seafood, meat, mushrooms and aromatics. It is especially suitable for white carrot soup, radish carrot soup, daikon soup, steamboat, oden, lo bak go / radish cake and braised Chinese-style dishes.

Origin: China. Product photos are for reference only. Radish size, length, shape, skin smoothness, sweetness, sharpness, moisture level, packaging and weight may vary depending on harvest, shipment and batch.

China White Radish Quick Facts

Taste and Texture

China White Radish has a clean, juicy crunch when raw, with a mild peppery note. When cooked, it becomes softer, sweeter and more delicate, making it especially popular for soups, steamboat and braised dishes.

The white flesh absorbs broth very well. In soup, each radish slice becomes tender and carries the flavour of the stock from the surface into the centre.

• Fresh white radish from China
• Also searched as white carrot and daikon
• Crisp, juicy and mild when raw
• Soft, sweet and mellow after cooking
• Good for white carrot soup and radish carrot soup
• Suitable for steamboat, oden, braised dishes and pickles
• Useful everyday root vegetable for Asian cooking

White Carrot, White Radish and Daikon

White carrot is a common local search term because white radish looks like a large white carrot. However, white radish is not the same vegetable as orange carrot. White radish is a radish / daikon root, while carrot is a different root vegetable.

Daikon is another common name for long white radish. It may also be called Chinese radish, Japanese radish, oriental radish, winter radish, mooli, muli, lo bak, lo pak, lobak or luobo depending on cuisine and market usage.

White Carrot Soup and Radish Carrot Soup

White carrot soup is a common local search phrase for white radish soup. In many Singapore and Malaysia cooking contexts, “white carrot” often means white radish / daikon, especially when used in soup.

Radish carrot soup usually refers to soup made with both white radish and orange carrot. The white radish gives the soup a mellow sweetness and juicy texture, while the carrot adds colour and a more familiar root vegetable sweetness.

• White carrot soup with pork ribs
• White radish pork rib soup
• Radish carrot soup with corn and chicken
• Daikon soup with dried scallops
• White radish fish soup
• Chinese radish soup with mushrooms
• Steamboat broth with white radish slices
• Daikon oden and braised radish dishes

How to Cook China White Radish

China White Radish can be eaten raw, cooked, pickled, steamed, braised or simmered in soup. Raw white radish is crisp and lightly peppery, while cooked white radish becomes soft, juicy and sweet.

• Slice into soup and simmer until tender
• Add to steamboat or hotpot
• Braise with soy sauce, mushrooms and meat
• Steam with seafood or minced meat
• Use in daikon oden and Japanese-style simmered dishes
• Shred for salad, slaw or pickles
• Grate as daikon oroshi for Japanese dishes
• Use in radish cake / lo bak go
• Stir-fry with garlic, dried shrimp or meat slices
• Pickle with vinegar, sugar and salt

Simple White Radish Soup

For a simple white radish soup, peel the radish if preferred, cut it into chunks and simmer with pork ribs, chicken, dried scallops, red dates, carrot, corn or mushrooms until the radish turns tender and slightly translucent.

Season lightly with salt or soy sauce. China White Radish absorbs broth well, so it becomes sweeter and more flavourful the longer it simmers.

Daikon for Steamboat, Oden and Braised Dishes

Daikon is very suitable for steamboat and hotpot because it softens in broth and adds natural sweetness. Slice it thinner for quick cooking, or cut it thicker if you want a softer, juicier bite after longer simmering.

For oden or braised white radish, cut thick rounds and simmer slowly so the daikon absorbs the soup base. This gives the radish a tender texture and deeper savoury flavour.

White Radish vs Carrot

White radish and carrot are both root vegetables, but they are not the same. White radish is usually juicier, milder and lightly peppery, while orange carrot is sweeter, firmer and more earthy.

Nutrition Information

Approximate values for raw white radish / daikon. These are general nutrition references and are not lab-tested values for the current China White Radish batch. Exact values may vary by size, growing condition, freshness, storage and cooking method.

China White Radish can be enjoyed as part of a balanced diet. This is general food information and should not be treated as medical advice. This product page should not claim that white radish fights infections, cleanses organs, dissolves gallstones, reduces inflammation, relieves muscle pain or treats any health condition.

How to Choose White Radish

Choose white radish that feels firm, heavy and fresh. The skin should look clean and smooth, without serious soft spots, mould or a rotten smell.

• Choose firm, heavy white radish
• Look for smooth white skin
• Avoid badly soft or hollow-feeling roots
• Avoid mouldy, slimy or rotten-smelling radish
• Use cracked or cut radish sooner
• If leaves are attached, choose fresh-looking greens
• Check current batch if you need a specific size or length

Storage and Handling

Keep China White Radish refrigerated after delivery. If leaves are attached, remove the leaves from the root before storage because the leaves can draw moisture from the radish and make it soften faster.

Wrap the radish in plastic wrap, newspaper or paper towel, then place it in a produce bag or container in the refrigerator. Wash only before cutting or cooking. Once cut, keep the remaining radish wrapped or in a covered container and use it soon.

• Refrigerate after delivery
• Remove leaves if attached
• Keep the root wrapped to reduce moisture loss
• Store in a produce bag or container
• Wash only before cutting or cooking
• Keep cut radish refrigerated
• Use within 1–2 weeks where possible
• Discard if slimy, mouldy, sour-smelling or badly soft

Product Notes

This product is sold as China White Radish (Daikon 白萝卜). It may also be recognised as white carrot, white radish, China white radish, Chinese white radish, Chinese radish, white carrot soup radish, radish carrot soup ingredient, daikon, daikon radish, oriental radish, winter radish, long white radish, lo bak, lo pak, lobak, mooli, moole, muli, luobo, laifu, 白萝卜, 白蘿蔔 or 大根.

This listing is for fresh white radish / daikon root from China. It is not orange carrot, Korean radish, red radish, turnip, jicama, radish leaves, frozen radish, pickled radish, dried daikon or ready-cooked white carrot soup unless the current product photo or packaging states otherwise.

Radish size, length, shape, skin smoothness, sweetness, pepperiness, moisture, freshness, packaging and weight may vary by harvest, grade, shipment and batch. Product photos are for reference only.

If you are looking for white carrot, white radish, daikon, white carrot soup, radish carrot soup or Chinese white radish in Singapore, SKC Fruits offers China White Radish when available. Please contact us if you need to confirm the latest stock, freshness, size, weight, price or delivery availability before ordering.

Freshness Support

Please check your fruits and vegetables upon delivery. If you receive spoiled, damaged, incorrect or unsatisfactory items, contact us within 2 days of delivery with order details and clear photos. If the issue is due to our selection, packing or handling, approved refunds, replacements or store credits will be processed within 24 hours after review.