Radish White Each
Known across Asia as daikon, the white radish is one of the most versatile and underutilised vegetables in the shop. Crisp, juicy and clean with a mild peppery bite that is far gentler than a small red radish, it crosses cuisines and cooking methods with ease and rewards the cook who takes the time to understand it.
At its best in the cooler months from April through August when cool growing conditions produce roots that are dense, juicy and at their most flavoursome. Available year-round but autumn and winter daikon is the one worth seeking out.
Grate finely and serve alongside grilled fish or tempura in the Japanese tradition where it cleanses and balances rich flavours, slice into thin matchsticks and pickle quickly in rice vinegar and sugar for a Vietnamese style accompaniment that lifts tacos, banh mi and noodle bowls, simmer in a broth until tender and silky, or shave raw into a salad where the crunch and mild heat add genuine interest.
Look for roots that are firm and smooth with bright white skin and no soft spots or cracks. Heavy and dense for its size is your freshness signal every time.
Original: $1.79
-65%$1.79
$0.63Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Known across Asia as daikon, the white radish is one of the most versatile and underutilised vegetables in the shop. Crisp, juicy and clean with a mild peppery bite that is far gentler than a small red radish, it crosses cuisines and cooking methods with ease and rewards the cook who takes the time to understand it.
At its best in the cooler months from April through August when cool growing conditions produce roots that are dense, juicy and at their most flavoursome. Available year-round but autumn and winter daikon is the one worth seeking out.
Grate finely and serve alongside grilled fish or tempura in the Japanese tradition where it cleanses and balances rich flavours, slice into thin matchsticks and pickle quickly in rice vinegar and sugar for a Vietnamese style accompaniment that lifts tacos, banh mi and noodle bowls, simmer in a broth until tender and silky, or shave raw into a salad where the crunch and mild heat add genuine interest.
Look for roots that are firm and smooth with bright white skin and no soft spots or cracks. Heavy and dense for its size is your freshness signal every time.
