Daikon Radish
Daikon or white radish is a vegetable with origins in Southeast or East Asia, and it's especially popular in Japan and China. Visually, it looks like a white carrot, and it's usually consumed raw, boiled, or pickled. Before the consumption, it can be peeled or not – that's entirely optional.
Daikon is often thinly sliced when used as a garnish or for pickling, and it's sometimes grated, especially when it's used in savory dishes or baked. The flavor is sweet and slightly spicy, while the texture of the flesh is crunchy and succulent. When cooked, daikon develops a mild and sweet flavor, while the greens are spicy and pungent, but they become milder when cooked.
Interestingly, kaiware, the daikon sprouts, are often used raw in fresh green salads.
Part of
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Chhài-pó͘-nn̄g
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Maeuntang
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