Chinese White Radish (Raphanus sativus)

Chinese white radish is also known as Chinese icicle radish, as mooli, or by its Japanese name, daikon. It is long and white and rather like a carrot in shape but usually much larger. A winter radish, it can withstand long cooking without disintegrating and thus absorbs the flavours of the food it is cooked with, yet retains its distinctive radish taste and texture. In China, these root vegetables are usually found in home dishes, treated the way Western cooks use potatoes or carrots. They are never used without being peeled. Look for firm, heavy, solid, and unblemished ones. They should be slightly translucent inside, solid and not fibrous. You can find them in some supermarkets and most Chinese or Asian markets. Store in a plastic bag in the vegetable crisper of your refrigerator where they will keep for over a week.