Daikon (chai tow, lo bok,mooli, labanos)
Despite its Japanese name and reputation, Daikon was originally cultivated in continental Asia. It is a very large (daikon literally means “large root”) and white member the radish family. All though there are many varieties of daikon, it is generally known for being long and sometimes turnip shaped. Both its leaves and root are edible and nutritious. Like most radishes, it has a hot spiciness when raw and mild flavor when cooked.
Daikon is low in calories and high in vitamin C.
Prepping & Eating Tips
– Always wash your daikon before using. Peel the skin off too with veggie peeler.
– Consider yourself one lucky daikon if yours came with leaves! You can salt pickle the leaves Japanese-style or stir fry.
– Many recipes call for daikon in many different ways: cut into fat round slices for simmering, cut into half coins for stir frying or soups, sliced long and thin for pickling Vietnamese style, sliced into matchsticks for all kinds of things, cut into threads for elaborate and healthy poke or sashimi bed, grated for addition to sauces.
Selecting & Storing Tips:
Look for daikon that is smooth skinned, hard, free of soft spots or sprouting. Stored unwashed in a plastic bag in the refrigerator, daikon will keep up to 10 days. If your daikon comes with leaves, remove and bag leaves seperately.