Daikon
An East Asian variety of Winter radish, the large, white daikon is mild in flavor and crisp in texture. Its root can be eaten raw, pickled, finely grated over other foods, stir-fried, or simmered in stews. The thicker top end of the root is sweet, and the bottom part of the root is more pungent, making it better suited for cooking. The vegetable's leafy tops can be stir-fried or used in soups or salads.
On last week's Top Chef, Eugene struggled with his warm interpretation of daikon.
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Definition: Daikon
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Pickled Daikon is so yummy :3 When I was little I just ate little chopped bits of it with rice.
1me too! I just never knew it was daikon.
2mmm! yum!
3i feel like on every cooking show - they use daikon and it's great to know a bit more about it so thank you!
4Daikon is awesome for stirfry. Julienned daikon and carrots also makes an amazing Thai salad.
5Neat!
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