White Radish

Description

Country of origin: India

Daikon (also known as Japanese radish and Chinese radish) is a winter radish that’s native to East Asia. The word “daikon” comes from the Japanese word for “big root.” It’s also common in South Asian cuisines (where it’s known as mooli) such as Indian, Pakistani, and Bangladeshi.

The root veggie, which usually resembles a large white carrot, is subtly sweet and slightly spicy. It has a mild flavor that mellows even more when cooked. When it’s eaten raw, it’s delightfully crunchy. When it’s cooked, it becomes soft and tender — kind of like a cooked turnip.