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.
Jan 14 2009