Oriental Radish

APPEARANCE: The hallmarks of this root are its large size (seldom less than 5 inches in length), smooth skin, and alabaster color. It is usually cylindrical, approximately 2 inches in diameter.

QUALITY: Heavy, unblemished individuals are best. Inside they should be solid, not fibrous, translucent white, and pungently fragrant.

COMMENTS: Botanically speaking, this and the small red salad radish are only different varieties of the same species. The Japanese call it daikon; some people, seeking a more familiar epithet, call it “Chinese turnip” but a quick sniff and/ or nibble will assure you that this is indeed a radish and not by any means a turnip. The flesh is crisp, juicy, mildly pungent in taste, and edible raw or cooked.