Chinese White Radish

Chinese white radish is also known as Chinese icicle radish or daikon, its Japanese name. It is long and white and rather like a carrot in shape but usually very much larger. It is a winter radish or root and can withstand long cooking without disintegrating. It thus absorbs all the flavour of the sauce yet retains its distinctive radish taste and texture. In Hong Kong, these radishes are usually found in dishes cooked at home, treated as potatoes or carrots are in the West. Chinese white radish must be peeled before it is used. Look for firm, heavy, solid unblemished ones. Inside they should be solid and not fibrous. You can find them in some supermarkets and almost always at Chinese or Asian shops. They should be slightly translucent inside and not tough. Store in a plastic bag in the vegetable compartment of your refrigerator where they will keep for over a week.