Daikon is a large white radish that is used extensively in Chinese and Japanese cooking. The word daikon literally means “large root” or “great root” in Japanese. They resemble a giant carrot and are usually found between 8 and 14 inches long.
This vegetable has a firm, crisp texture and is mainly water – about 95%. It can be prepared raw, pickled, grated or used in soups and simmered dishes. It’s typically shredded and served as a garnish for sashimi. The flavor is similar to that of a radish but slightly more pungent (especially when grated).
You’ll find daikon at most groceries stores, but Asian grocery stores and Farmer’s Markets will have the best selection and price. For best results, select daikon that are firm and not too large. They can be kept in the refrigerator for up to a week.
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