China White Radish (白萝卜)

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.

STORAGE

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.

FUN FACTS & TIPS

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.

NUTRITION & HEALTH BENEFITS

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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