Daikon Radish

Also called “white radish” or “Oriental radish,” it is a long, often thick, root vegetable that has a thin skin, peppery taste and crunchy texture. Daikon is its Japanese name and is how it is most widely known in the United States. The leaves are edible and nutritious and contain iron, calcium and vitamin C. The leaves can be sautéed in a stir-fry or salted and made into a simple condiment. Daikon radish is used in stocks and can be braised for stews. It is cut into cubes and mixed with its chopped leaves for a fresh kimchi. Peeled and shredded this radish can be used raw in salads.