Daikon

This white root is extremely versatile; it can be grated or shredded and eaten raw, it can be steamed or braised and sauced or included in stews, and it can be pickled or dried. I’ve called for grated or shredded daikon in a number of recipes where the crunch and crisp, sharp flavor make a welcome contrast to the seafood preparation.

When shopping, choose daikon with a luminous quality to the unbroken skin and a firm, dense, and hefty feel in the hand. If you can find roots with their leaves still attached, all the better. Store the radish uncovered in the vegetable bin of your refrigerator. It will stay crisp (best for grating and shredding for salads) for 2-3 days.