White Daikon Radish
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Daikon radish is most often grown for its root, though the green tops are just as edible and versatile. The root of the Daikon radish is cylindrical with a white skin similar to that of a carrot or turnip. The pale tuber can grow up to twenty inches in length with a diameter of four inches. The flavor of the Daikon root is like a less-fiery radish; mild and tangy with a crisp and juicy texture.
White Daikon radish is available year-round with fall and winter crops offering the best flavor.
White Daikon radish, botanically known as Brassicaceae raphanus sativus, is a white-fleshed tuber also known as Japanese horseradish or mooli. The word ‘Daikon’ is Japanese for “great root”. There are over 100 varieties of Daikon radish, most of which are near extinction due to the lack of commercial value. Currently the aokubi daikon, an F1 hybrid, is the number one cultivated Daikon radish. Japan both produces and consumes 90% of the worlds Daikon radish crop annually.