Daikon Radishes

These are a Japanese variety of radish quite different from the red globe radish we are familiar with. It is long like a carrot and quite big (growing from 5 to 18 inches / 13 to 45 cm long), is hotter than red globe radishes, and its skin is tan coloured rather than red, though inside it is still white. Some varieties of Daikon can also have yellow or black skin.

As for buying normal radishes, select firm ones, with no bruises. You can eat them raw, or use in stir fries. There is no need to peel, but as much of the zing is in the skin, you can peel with a vegetable peeler or paring knife if you wish (though if you didn't want the zing, why would you be using a radish?) Daikon Radish pickled in brine is often served with Japanese meals and sushi.Per 3 oz: 19 calories. Good source of vitamin C. No other real nutritional value.1 Daikon Radish, peeled and grated = approx. 1 1/2 cups = 9 oz / 225g

1/2 cup grated Daikon Radish = 3 oz / 75g

If you have bought them with the tops on, take off and discard the tops, and store in a plastic bag in the fridge for up to two weeks. If any seem to be flagging by going a bit soft before you use them, you can crisp them up again by soaking them in ice water for an hour or two.

Also called:

Breakfast Radishes, Daikon Radishes, Radishes

Amicho, Añú, Arracacha, Beet, Carrots, Cassava, Celery Root, Crosne, Garlic, Horseradish, Imo, Jerusalem Artichokes, Jicama, Konjac Root, Malanga, Neeps, Oca, Onions, Parsnips, Potatoes, Prairie Turnip, Rutabaga, Salsify, Scorzonera, Sea Holly, Silverweed Cinquefoil, Swede, Sweet Potatoes, Taro, Turnips, Water Chestnuts, Yacon, Yamagoboo, Yams

Asparagus, Brassica Family, Leafy Vegetables, Mushrooms, Peppers, Seaweed, Sprouts, Squash, Tomatoes