Daikon

A variety of white radish, daikon has a firm, crisp flesh and a mild flavour, similar to that of white turnip. Some varieties have a slight peppery taste, while others are slightly sweeter. Raw daikon can be diced and added to salads, or used like a potato or turnip and added to soups, stews or stir-fries. In Japan, grated raw daikon is formed into a small pile and is the traditional accompaniment to sashimi or tempura, and is used to make the summer version of the pungent Korean condiment kimchi. After buying, remove the green tops and store daikon wrapped in plastic in the vegetable crisper of the fridge.