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The flesh resembles a large white carrot and is moist and crunchy. When cooked, it becomes softer, sweeter and more tender as the flavour of the broth penetrates from the surface to the centre of the radish slices, resulting in a tender and delicious radish.
Separate the leaves from the root to extend shelf life as the leaves absorb moisture from the root. Wrap the daikon in plastic wrap or newspaper, then place in a plastic bag and refrigerate. It can be stored for 1-2 weeks.
Daikon is a staple in the diet of millions of Asians. In Korea, it is used to make kimchi and daikon pies. In China, it is a popular ingredient in steamboats. In Japan, it is served raw with sushi, fish dishes, tempura, boiled and served with soy sauce, steamed with seafood, shabu shabus, sukiyakis, oden, or marinated in vinegar, dried and salted for winter. Daikon is also used in traditional Tibetan, Vietnamese and Indian cuisine.
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Fights colds and infectious diseases
• Removes excess fluid from the body
• Cleanses the liver and kidneys
• Stimulates the stomach and intestines
• Can dissolve gallstones
• Reduces inflammation
• Promotes collagen production in the skin
• Reduces muscle pain caused by exercise
High content of vitamins C and B, fiber, pectin, and myrosinase enzyme (substances that promote digestion)
Common Names: Big Root, Winter Radish, Oriental Radish, Long White Radish, Lo Bak, Lo Pak, Chinese Radish, Icicle Radish, Mooli, Moole, Muli, Luobo, Laifu, 白萝卜, 白蘿蔔, 大根
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Before proceeding to the checkout page, please select your desired delivery date. Please keep in mind that the delivery may need to be rescheduled depending on the availability of items. We provide islandwide delivery in Singapore at a rate of $5.9.
Deliveries to the following locations are subjected to a additional surcharge: Changi Airfreight Centre, Airport Logistics Park of Singapore, Jurong Port, Jurong Island, PSA compound, Mindef premises, Sentosa and Neo Tiew area.