Daikon / Asian Radish
Root
Also known as: Mu (Korean), Daikon (Japanese), Luobo (Mandarin), Mooli (Hindi/Urdu), Cu cai (Vietnamese)
About this crop
A long, crisp, creamy-white cool-season root in the brassica family, milder and sweeter than the small red radish. Root and leafy tops both edible. Grows well in temperate climates; a spring and fall crop in the Northeast.
Health information for this food is under review. Reviewed claims will include their sources and limits.
Traditional uses
Korean kkakdugi (cubed radish kimchi) and a core ingredient in napa kimchi; Japanese grated daikon with tempura and grilled fish, oden, and takuan pickle; Chinese turnip cake and soups; South Asian mooli paratha and Bangladeshi mulo bhorta. Long served grated with rich, fatty food.
How to prepare
Grate raw as a condiment; cube and ferment into kkakdugi; simmer in soups and stews; slice into stir-fries; pickle. Saute the leafy tops like other greens.
Recipe ideas
Share how you use Daikon / Asian RadishKkakdugi (radish kimchi); grated daikon beside grilled fish; daikon and carrot in clear broth; mooli paratha