Description
Daikon Radish
Japanese radish, also known as white or Japanese radish, is a versatile, mild-flavored root vegetable commonly used in Asian cuisine.
This crisp, refreshing radish, with a hint of sweetness, adds a refreshing crunch to coleslaw, a subtle flavor to stews, and a distinct flavor when pickled. Think of it as the white knight in your vegetable drawer, ready to save your salads and soups from the bland flavor.
Japanese radish has a milder, sweeter flavor than traditional radishes. When raw, it’s crisp and refreshing, while cooking softens the radish’s texture and brings out its natural sweetness.
How to Cook and Use:
Raw in Salads:
For a fresh, crunch, grate or thinly slice white radish and add it to salads—it pairs perfectly with vegetables like carrots and green onions for a crunchy snack.
Pan-Fried:
In hot dishes, daikon is a perfect addition to stir-fries, absorbing flavors and adding a soft, savory texture that complements both vegetables and proteins!
Baked or Air-Fried Daikon Chips:
Forget the potatoes! For a lighter twist on stir-fries, try grilled or air-fried daikon. Simply slice it into chips, drizzle with oil, season with your favorite spices, and cook until golden and crispy.
Slow-Cooked in Soups, Stews, and Curries:
Daikon also shines in soups and stews, especially curries, where it absorbs the spices and softens, adding a subtle depth that gives the dish a special flavor. Crispy Tofu Katsu Curry is the perfect recipe for trying a delicious daikon-rich curry for the first time!
Pickled Daikon:
Try pickled daikon for a powerful, tangy snack! Pickled daikon with a hint of chili adds a spicy and refreshing flavor, perfect with meals or as a standalone snack. Just use our handy and handy guide to pickling anything as a base!
You can check out our product overview here.
