Nutrition:
Daikon is very low in calories. A 3 ounce serving contains only 18 calories and provides 34 percent of the RDA for vitamin C. Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods.
Storage:
Keep wrapped in plastic or a sealed container in vegetable crisper and radish should last a decently long time (though best to enjoy within a week)
AKA:
Chinese turnip, giant white radish, Chinese radish, Japanese radish, icicle radish, lo bak, loh baak, loh buk, moolie, lo pak
Origin:
The name originated from the Japanese words dai (large) and kon (root), this vegetable is in fact a large radish with a sweet, tangy flavor. The daikon’s flesh is crisp, juicy and white.
Cooking tips:
Daikon radish can be eaten raw; however, they do have a hotter flavor than red radishes. Daikon radishes can be added to salads or shredded or grated for slaws or relishes, and are also commonly used in stir-fries. They are great pickled and are often seen grated and served with sashimi.
Substitutions:
Grated daikon – use jicama
Pickled daikon – use young turnip
Radish (not as hot)
Parsnips or turnips (in soups or stews)