Japanese White Radish (白萝卜)

Compared to other radish varieties, the daikon radish is sweeter, has a milder, peppery-sweet taste. 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. Daikon is often used in traditional Japanese and Chinese dishes, and it is a popular root vegetable in many Asian cuisines.

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 and stir fries. 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. Pickled daikon is a popular side dish, and the leaves of daikon are often used in Chinese white radish and green leaves for stir fries. Watermelon radish, also known as red radish, is a type of daikon radish with a light green color and a sweet, peppery flavour. Thinly sliced daikon radish is commonly used in Vietnamese banh mi sandwiches, adding a crisp and refreshing crunch to the sandwich.

NUTRITION & HEALTH BENEFITS

• 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