{"product_id":"china-white-radish","title":"White Radish","description":"\u003ch2\u003eChina White Radish (Daikon 白萝卜)\u003c\/h2\u003e\n\n\u003cp\u003eEnjoy the crisp bite and gentle sweetness of \u003cstrong\u003eChina White Radish\u003c\/strong\u003e, a long white root vegetable commonly used in soups, steamboat, braised dishes, pickles, salads and Asian home cooking. Also searched as \u003cstrong\u003ewhite carrot\u003c\/strong\u003e, \u003cstrong\u003ewhite radish\u003c\/strong\u003e, \u003cstrong\u003eChina white radish\u003c\/strong\u003e, \u003cstrong\u003eChinese white radish\u003c\/strong\u003e, \u003cstrong\u003eChinese radish\u003c\/strong\u003e, \u003cstrong\u003edaikon\u003c\/strong\u003e, \u003cstrong\u003edaikon radish\u003c\/strong\u003e, \u003cstrong\u003elong white radish\u003c\/strong\u003e, \u003cstrong\u003ewinter radish\u003c\/strong\u003e, \u003cstrong\u003eoriental radish\u003c\/strong\u003e, \u003cstrong\u003emooli\u003c\/strong\u003e, \u003cstrong\u003emuli\u003c\/strong\u003e, \u003cstrong\u003elo bak\u003c\/strong\u003e, \u003cstrong\u003elo pak\u003c\/strong\u003e, \u003cstrong\u003elobak\u003c\/strong\u003e, \u003cstrong\u003eluobo\u003c\/strong\u003e, \u003cstrong\u003e白萝卜\u003c\/strong\u003e, \u003cstrong\u003e白蘿蔔\u003c\/strong\u003e or \u003cstrong\u003e大根\u003c\/strong\u003e, this vegetable becomes sweet, juicy and tender when cooked.\u003c\/p\u003e\n\n\u003cp\u003eWhite 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 \u003cstrong\u003ewhite carrot soup\u003c\/strong\u003e, \u003cstrong\u003eradish carrot soup\u003c\/strong\u003e, daikon soup, steamboat, oden, lo bak go \/ radish cake and braised Chinese-style dishes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003ch2\u003eChina White Radish Quick Facts\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChina White Radish (Daikon 白萝卜)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAlso Known As\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhite carrot, 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, 大根\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChina\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVegetable Type\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFresh root vegetable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBotanical Reference\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRaphanus sativus var. longipinnatus \/ white radish type\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAppearance\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLong white root with firm, juicy flesh, depending on batch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMild, juicy, slightly sweet and lightly peppery when raw; sweeter and more mellow after cooking\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTexture\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCrisp and crunchy when raw; tender, juicy and soft when cooked\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhite carrot soup, white radish soup, radish carrot soup, daikon soup, steamboat, oden, braised dishes, stir-fries, pickles, salads and Asian cooking\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKeep refrigerated. Remove leaves if attached, wrap the root and store in a produce bag or container. Wash only before cutting or cooking.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eTaste and Texture\u003c\/h2\u003e\n\u003cp\u003eChina 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.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eFresh white radish from China\u003c\/li\u003e\n\u003cli\u003eAlso searched as white carrot and daikon\u003c\/li\u003e\n\u003cli\u003eCrisp, juicy and mild when raw\u003c\/li\u003e\n\u003cli\u003eSoft, sweet and mellow after cooking\u003c\/li\u003e\n\u003cli\u003eGood for white carrot soup and radish carrot soup\u003c\/li\u003e\n\u003cli\u003eSuitable for steamboat, oden, braised dishes and pickles\u003c\/li\u003e\n\u003cli\u003eUseful everyday root vegetable for Asian cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWhite Carrot, White Radish and Daikon\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhite carrot\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDaikon\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eMeaning \/ Product Note\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eChina White Radish\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMain product name for this listing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWhite Carrot\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCommon search term because the shape looks like a large white carrot\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWhite Radish\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eClear English name for this vegetable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDaikon \/ Daikon Radish\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCommon Japanese-style English name for long white radish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eChinese Radish \/ Chinese White Radish\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCommon English names used in Chinese cooking\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eLong White Radish\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDescribes the long white root shape\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMooli \/ Muli\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCommon South Asian names for white radish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eLo Bak \/ Lo Pak \/ Lobak \/ Luobo\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChinese and regional names used in different markets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e白萝卜 \/ 白蘿蔔\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChinese names for white radish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e大根\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJapanese kanji name for daikon\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eWhite Carrot Soup and Radish Carrot Soup\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhite carrot soup\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eRadish carrot soup\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eWhite carrot soup with pork ribs\u003c\/li\u003e\n\u003cli\u003eWhite radish pork rib soup\u003c\/li\u003e\n\u003cli\u003eRadish carrot soup with corn and chicken\u003c\/li\u003e\n\u003cli\u003eDaikon soup with dried scallops\u003c\/li\u003e\n\u003cli\u003eWhite radish fish soup\u003c\/li\u003e\n\u003cli\u003eChinese radish soup with mushrooms\u003c\/li\u003e\n\u003cli\u003eSteamboat broth with white radish slices\u003c\/li\u003e\n\u003cli\u003eDaikon oden and braised radish dishes\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eHow to Cook China White Radish\u003c\/h2\u003e\n\u003cp\u003eChina 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.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eSlice into soup and simmer until tender\u003c\/li\u003e\n\u003cli\u003eAdd to steamboat or hotpot\u003c\/li\u003e\n\u003cli\u003eBraise with soy sauce, mushrooms and meat\u003c\/li\u003e\n\u003cli\u003eSteam with seafood or minced meat\u003c\/li\u003e\n\u003cli\u003eUse in daikon oden and Japanese-style simmered dishes\u003c\/li\u003e\n\u003cli\u003eShred for salad, slaw or pickles\u003c\/li\u003e\n\u003cli\u003eGrate as daikon oroshi for Japanese dishes\u003c\/li\u003e\n\u003cli\u003eUse in radish cake \/ lo bak go\u003c\/li\u003e\n\u003cli\u003eStir-fry with garlic, dried shrimp or meat slices\u003c\/li\u003e\n\u003cli\u003ePickle with vinegar, sugar and salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSimple White Radish Soup\u003c\/h2\u003e\n\u003cp\u003eFor 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.\u003c\/p\u003e\n\n\u003cp\u003eSeason lightly with salt or soy sauce. China White Radish absorbs broth well, so it becomes sweeter and more flavourful the longer it simmers.\u003c\/p\u003e\n\n\u003ch2\u003eDaikon for Steamboat, Oden and Braised Dishes\u003c\/h2\u003e\n\u003cp\u003eDaikon 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.\u003c\/p\u003e\n\n\u003cp\u003eFor 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.\u003c\/p\u003e\n\n\u003ch2\u003eWhite Radish vs Carrot\u003c\/h2\u003e\n\u003cp\u003eWhite 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.\u003c\/p\u003e\n\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVegetable\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eTypical Flavour\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eCommon Uses\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWhite Radish \/ Daikon\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMild, juicy, lightly peppery when raw; sweet and mellow when cooked\u003c\/td\u003e\n\u003ctd\u003eSoup, steamboat, braised dishes, pickles, grated daikon and radish cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrange Carrot\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEarthy, sweet and firm\u003c\/td\u003e\n\u003ctd\u003eSoup, roasting, steaming, stir-fries, salads, juices and lunchboxes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eNutrition Information\u003c\/h2\u003e\n\u003cp\u003eApproximate 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.\u003c\/p\u003e\n\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCalories Per 100g\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 18 kcal, depending on data source and batch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWater\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNaturally high in water\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCarbohydrates\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNaturally present in small amounts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDietary Fibre\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNaturally present in daikon \/ white radish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal Sugars\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNaturally present in small amounts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNaturally present in small amounts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal Fat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLow in fat before adding oil or sauce\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVitamin C\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNaturally present in white radish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePotassium\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNaturally present in varying amounts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cp\u003eChina 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.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Choose White Radish\u003c\/h2\u003e\n\u003cp\u003eChoose white radish that feels firm, heavy and fresh. The skin should look clean and smooth, without serious soft spots, mould or a rotten smell.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eChoose firm, heavy white radish\u003c\/li\u003e\n\u003cli\u003eLook for smooth white skin\u003c\/li\u003e\n\u003cli\u003eAvoid badly soft or hollow-feeling roots\u003c\/li\u003e\n\u003cli\u003eAvoid mouldy, slimy or rotten-smelling radish\u003c\/li\u003e\n\u003cli\u003eUse cracked or cut radish sooner\u003c\/li\u003e\n\u003cli\u003eIf leaves are attached, choose fresh-looking greens\u003c\/li\u003e\n\u003cli\u003eCheck current batch if you need a specific size or length\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eStorage and Handling\u003c\/h2\u003e\n\u003cp\u003eKeep 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.\u003c\/p\u003e\n\n\u003cp\u003eWrap 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.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eRefrigerate after delivery\u003c\/li\u003e\n\u003cli\u003eRemove leaves if attached\u003c\/li\u003e\n\u003cli\u003eKeep the root wrapped to reduce moisture loss\u003c\/li\u003e\n\u003cli\u003eStore in a produce bag or container\u003c\/li\u003e\n\u003cli\u003eWash only before cutting or cooking\u003c\/li\u003e\n\u003cli\u003eKeep cut radish refrigerated\u003c\/li\u003e\n\u003cli\u003eUse within 1–2 weeks where possible\u003c\/li\u003e\n\u003cli\u003eDiscard if slimy, mouldy, sour-smelling or badly soft\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eProduct Notes\u003c\/h2\u003e\n\u003cp\u003eThis product is sold as \u003cstrong\u003eChina White Radish (Daikon 白萝卜)\u003c\/strong\u003e. 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.\u003c\/p\u003e\n\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n\u003cp\u003eRadish 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.\u003c\/p\u003e\n\n\u003cp\u003eIf 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.\u003c\/p\u003e\n\n\u003ch2\u003eFreshness Support\u003c\/h2\u003e\n\u003cp\u003ePlease 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.\u003c\/p\u003e","brand":"SKC Fruits","offers":[{"title":"1 Pc","offer_id":39961139183714,"sku":null,"price":2.0,"currency_code":"SGD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/2880\/9826\/products\/china-white-radish-daikon.jpg?v=1783153342","url":"https:\/\/www.skcfruits.com\/products\/china-white-radish","provider":"SKC Fruits","version":"1.0","type":"link"}