Daikon Radish

Category: Cutting Terms
Submitter: Chef_Frank

Daikon Radish

- From the Japanese words dai (large) and kon (root). A large, long, white tubular radish with a sweet, fresh flavor. Eaten in many Asian cultures. Can be as fat as a football but is usually 2 to 3 inches in diameter. Use raw in salads, shredded as a garnish or cook in a variety of ways including stir-fry. Found in Oriental markets and some supermarkets.

Submitted on:  Thu, 10-Jun-2010, 15:16