Seasons/Availability
Locally grown in California, Daikon is available year round with fall and winter crops offering the best flavor.
Current Facts
At one time only reserved for the Oriental marketplace, these large radishes gradually are now making a regular appearance in American supermarkets. Many various colors, textures, and sizes exist among the cultivated radish varieties of the Orient, but when it comes to culinary use, they all have a lot in common. Even if they don't look like it, botanically, all radishes, as different as they may look from one another, are members of the same group as our cherry red ball radishes: the vast Mustard or Crucifer family.
Description/Taste
Mild and juicy-crisp, Daikon is a smooth firm root with a shiny exterior. No matter the size, Daikon offers a consistent consistency. This popular Oriental radish can grow to fifty pounds or more but usually weighs in at one-half to two pounds. Cylindrical and tapered, the pearly white and juicy flesh offers a peppery sweet flavor.
Nutritional Value
Providing a fair source of vitamin C, only 10 calories are in one-half cup. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
Sliver, slice or dice to add zip and crunch to salads, relishes or crudités platters. Sliced Daikon makes perfect wafers for dipping. Carrot and sesame, either the oil or toasted seeds, marry well with Daikon in a variety of salads. Blend seasoned and chopped radish with yogurt for a tasty dressing. Cilantro especially enhances daikon's snappy flavor. Ideal garnish for vegetables, soup, meat, fish or most anything. Stir-fry in cubes, slices or strips. Do not overcook. Flavor soup stock; add dried mushrooms. Cook root vegetables with Daikon briefly; puree for a light soup. Enhance meatloaf and meatballs. Scrub Daikon; do not pare deeply as the skin is thin. Use aging roots for stews, braises and soups. Culinary carvers love this radish for making decorative flowers, fancy ribbons and other edible creations. To store, wrap tightly in plastic; refrigerate. Not a good keeper, use within two to three days.
Ethnic/Cultural Info
Throughout the East, daikon root is a staple appearing cooked or raw at nearly all meals. Chinese markets offer rounder, shorter, slightly irregular and greenish varieties, but even black, rose and other shades may be found. Some Oriental markets sell radishes with the nutritious peppery green tops still attached, or even sell them separately. In American markets, the green tops are most often removed.
Geography/History
Among the Asian root vegetables, Daikon radish, of the species Raphanus sativus L. and a member of the Brassicaceae or mustard family, has become one of the most popular. Daikon is also known as Japanese radish, Oriental radish or Chinese radish. The leaves have large notches and spread from the root tops in rosette fashion. Some varieties form large round or top-shaped roots while others are cylindrical. Growing conditions are similar to the common radish except that Daikon are bigger and need more space and a longer growing season. The plants and roots do best in a deep, loose, moist, fertile soil.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Featured Recipes
Recipes that include Daikon Radish. One
is easiest, three is harder.
