DAIKON RADISH
Daikon Radish (Raphanus sativusvar. longipinnatus), also called Mooli or Japanese Radish, is a mild-flavored root vegetable. This Japanese radish is mild, crisp, and refreshing! Raw Daikon has a slight, pleasant sweetness with a mild horseradish-like kick, while cooked Daikon becomes tender, juicy, and takes on a sweet, mellow, and savory flavor.
In season: September to December
Nutritional value: Daikon Radishes are a good source of vitamin C, copper and folate. It also contains a good amount of fiber, packing nearly two grams into each serving!
Storage tips: The good news about Daikon? It stores great! Simply cut a chunk off as you need it, and leave it be in the crisper drawer of your fridge otherwise! Being that they are a root vegetable, they store great through the Winter! You can also freeze Daikon after cutting them into pieces, but once frozen, they can only be used for soups and stews.
Culinary uses: Daikon Radishes have near limitless culinary potential — eat raw, sauté, braise, grill, roast, stir-fry, steam, fry, pickle, ferment!
