White radish (daikon)

Description

White radish (daikon) is a long, cylindrical root with smooth, snow-white skin and crunchy, juicy flesh. It has a milder, less sharp taste than small radishes, with a delicate peppery note and a slightly sweet finish, making it a versatile addition to both fresh and cooked dishes. Nutritionally, daikon is low in calories, rich in fiber, vitamin C, folic acid, and potassium, and contains enzymes that aid digestion. Regular consumption may support the digestive system, immunity, and the body's water-electrolyte balance. In the kitchen, it works well raw in salads and coleslaws, as a grated addition to sushi or Japanese momiji oroshi, in pickles and kimchi, as well as in soups, stews, stir-fries, and tempura. To maintain freshness, store unwashed roots in the refrigerator in a perforated bag or wrapped in damp paper at a temperature of 0–4°C; when stored this way, it stays crisp for about one to two weeks.