Daikon White Radish
Daikon, also known as white radish, Japanese radish, Chinese radish, winter radish, and luobo, is popular in Japanese, Chinese, and other Asian cuisines. The vegetable resembles a large, white plump carrot and is commonly eaten raw, cooked, or pickled.
Raw Daikon Radish has a sweet and lightly spicy flavor, and it tends to be milder than a peppery red radish!
Daikon can be served raw or cooked. It is often peeled before use, but the skin is edible and peeling is optional. Daikon can be thinly sliced for a garnish or pickling, diced for cooking, or grated for pickling or used in baked goods and savory dishes.