What is it?

What looks like an albino carrot on steroids and tastes like a radish? A large, crisp, juicy Asian radish typically known by its Japanese name, daikon. There are several varieties of daikon, some of which are fairly mild and others that are spicier than red radishes. Shapes range from long and skinny to short and fat. There are pink daikon and green daikon, too. Daikon appears both raw and cooked in Asian cuisines from India to China. Daikon is easily found in Asian markets. If your supermarket carries daikon-many of them do-it’s likely to be a variety like the one shown above.

How to choose:

A good daikon should be smooth and unblemished, and it should feel firm and heavy for its size.

How to prep:

Peel daikon before using it, but for the best flavor, wait to prepare it until shortly before you need it. Though they’re often cut off at the market, daikon leaves are edible too; if you find one with the leaves still on (farmers’ markets are a good place to look), add them raw to a salad or sauté them.

How to store:

存储在一个塑料袋在冰箱里贝吉塔ble bin, daikon can last up to two weeks.

Recipes

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  Recipe

  Crispy-Skin Salmon with Sea Bean and Daikon Salad

  The crunchy-briny sea beans and mild daikon in this light yet intensely flavored Asian-style salad are a perfect accompaniment to the crisp salmon skin.

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  Recipe

  Asparagus, Snap Pea, and Black Rice Salad with Gochujang Dressing

  This vegetarian Asian-style salad packs a spicy punch. Smoked tofu adds an intriguing undertone, but baked tofu works great, too. Use a julienne peeler to make fast work of prepping…

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  Recipe

  Thai Pork Broth

  Though Thai Hot-and-Sour Shrimp Soup tastes terrific when made with just water, the more flavorful and traditional way to make it is with pork broth. This recipe makes more broth…

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  Recipe

  Lightly Pickled Radish (Mu Saengchae)

  This spicy, tangy banchan, or side dish, is a refreshing contrast to rich Korean barbecued beef and chicken. If you can’t find daikon, you can use red radishes instead.

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  Recipe

  Miso-Marinated Sablefish

  Sablefish, which is also known as black cod or butterfish, is a sustainably caught fish that comes mostly from Alaska, though it is also abundant in parts of the Pacific…

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  Recipe

  Grilled Asparagus and Steak Salad with Hoisin Vinaigrette

  This salad packs bright flavor with minimal fuss. If you don’t want to grill outside, cook the steak and asparagus on a stovetop grill pan instead.

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  Recipe

  Bánh Mì with Red-Cooked Pork

  Bánh Mì are one of the best products of the French-colonial influence on Vietnamese cuisine: a light, crisp baguette stuffed with paté, pickled vegetables, and fresh herbs. Fillings range from roasted…

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  Recipe

  Kimchi

  Homemade kimchi paste provides the flavor base for this tangy, assertive condiment. Use leftover paste to make another batch of kimchi or add it to stews, soups, or sauces for…

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  Recipe

  Zucchini & Yellow Squash Ribbons with Daikon, Oregano & Basil

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  Recipe

  Sesame Noodles

  You can make the sesame purée several hours or a day ahead to let the flavors marry, but whisk in the water just before serving for a smooth, creamy consistency.…