These pale root vegetables aren’t as showy as some of their cousins, but they’re plenty delicious.
Consider tasting a daikon radish next.
You’ll soon find a newtype of radishto love.
Credit:Caitlin Bensel; Food Styling: Torie Cox
Daikon radishes are common in many Asian cuisines.
Here, learn more about daikon radishes and how to cook with them.
What Is A Daikon Radish?
Credit:Caitlin Bensel; Food Styling: Torie Cox
Daikon radishes are a versatile root vegetable.
In Japanese, the word “daikon” means big root."
Daikon radishes are typically white with a long, tubular shape and green tops.
They are often compared to carrots, albeit usually more plump.
It is often prepared raw, pickled, or cooked.
What Do Daikon Radishes Taste Like?
When cooked, daikon has an even milder and sweeter flavor profile.
What’s The Difference Between A Radish And A Daikon Radish?
Daikon radishes have a slightly sweeter flavor and are oblong-shaped, whereas a red radish is round.
Daikon can be eaten raw as well as cooked or pickled, whereas red radishes are eaten raw.
If the greens are gone, choose a daikon that is firm.
Daikons will last for a couple weeks.
Not using the entire daikon for a dish?
Daikon is often cooked to make a variety of stews, soups, and broths.
They can be used as a garnish.
Toss them into salads or even a stir-fry.
But be prepared for strong, potent, peppery notes.
Want to use the greens but want a mellower flavor?
Cook them slightly for a more subdued flavor profile.
