Daikon is a widely used root vegetable in Japanese cooking. A type of winter vegetable, daikon is characterized by its long white root and green leaves on top, resembling a pale chunky carrot. The root vegetable goes by many names, including Asian radish, Chinese radish, white radish, mooli, and so on as there are different varieties of daikon being cultivated in the different regions. Valued for its health nutrition, it is not only enjoyed by the Japanese, but also a favorite vegetable in Chinese, Korean, and other Southeast Asian cooking.
A long white crunchy vegetable from the radish family, daikon is similar in appearance to fresh horseradish but packs a lighter peppery punch similar to watercress. Unlike other radishes, it is as good cooked as it is raw.
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