This ghostly white vegetable is very popular in Japanese cooking and provides a mild radish flavor to any dish. Try it pickled, grated into sauces and soups, or use the leafy green for stir fry and salads.
It is readily available at farmers’ markets year-round and is generally purchased in bunches. The sweetest daikon radishes are found during the colder months of the year. Daikon radish is high in vitamin C, potassium, and phosphorus, very low in calories and good for digestion.
Varieties of Daikon:
Miyashige White: It has a crisp texture and mild flavor. Alpine: A popular choice to make kimchi and has a sweeter taste than longer daikon varieties.
Watermelon Radish: Pale, greenish skin, bright pink flesh when cut open; slightly sweet and peppery.
Japanese Minowase: One of the largest varieties, with roots growing up to 24 inches; sweet flavor and crunchy texture.
Shunkyo: Red skin and white flesh. Known for its fiery yet sweet flavor and pink-stemmed leaves.