Also called… Daikon, lo bok, white radish, Japanese radish, Chinese radish.
Because you know what tastes good… Less juicy than the traditional red radish, daikon is recognizable by its whiteness and its flavour, which is slightly spicier than its red cousin.
A natural elegance… Long and conical, daikon looks like a giant white carrot. A single large daikon can be used to prepare many dishes.
Good for you… Daikon is a source of vitamin C and contains kaempferol, an antioxidant that could slow down the development of certain cancers. This exotic vegetable also supplies isothiocyanates, chemical compounds that could reduce the development of malignant tumours. Some studies have even advanced the idea that daikon could improve digestion.
Daikon Worldwide: A traditional ingredient in japanese cuisine, daikon is also essential to many oriental cuisines such as Chinese, Indian, Korean or Vietnamese. Though very appreciated in North America during the nineteenth century, daikon now remains a mystery to a lot of people. Slowly however, it has become more known and appreciated by fine palates in Europe and America.
Can replace… other varieties of radishes if used as a condiment. However, remember that daikon tastes slightly spicier than red radish and much less tangy than dark radish.
Usually, daikon is used as a condiment in sushi or other Japanese dishes. However, you can also use it in a variety of Western dishes: add it for instance to your omelettes, soups, rice, sandwiches or salads. You can actually create a salad of daikon: grate a daikon and a carrot and season them with rice vinegar, soy sauce, lemon, tahini, sake, balsamic vinegar… Add some vegetables (beans, cabbage, nappa cabbage, cucumber etc.), rice, herbs or nuts to your salad. Trust your inspiration and try different blends.
Daikon may be steamed, boiled or sautéed. You can prepare it with other vegetables such as beans, nappa cabbage, green onions or shiitake mushrooms. However, remember that a shorter cooking time will preserve flavour.
Cooked, daikon is delicious seasoned with cumin, cilantro or curry. And raw, it is simply delicious with salt, as are red radishes.
How to Select Your Daikon: Choose a daikon that is firm, white and spotless.
How to Store and Prepare Your Daikon: Daikon can be stored for many weeks in the refrigerator. However it must be peeled before eating.
Savour it… during most of the summer and autumn. Actually, it is available from the beginning of July till Mid-October (production of Quebec).
Related Products: Nappa cabbage, celery, carrot, green cabbage, cauliflower, shallot.
% Daily Value Per Portion
||124% recommended daily value per portion|
||8% recommended daily value per portion|