Daikon Radish | Miyashige
Scientific Name: Raphanus sativus
Country of Origin: Southeast Asia

Daikon is a mild-flavored winter radish that has a large, very white root. Daikon is excellent pickled, and can also be grated and mixed together with soy sauce and rice vinegar to make ponzu, a popular condiment in Japanese cuisine. Because of its mild taste and firm texture, daikon can also be used in place of potatoes in many contexts, including roasting, hashbrowns, and in soups. It is low in calories and especially high in vitamin C.

Recipe
Korean Pickled Daikon Radish

Daikon Radish | Miyashige
Scientific Name: Raphanus sativus
Country of Origin: Southeast Asia

Daikon is a mild-flavored winter radish that has a large, very white root. Daikon is excellent pickled, and can also be grated and mixed together with soy sauce and rice vinegar to make ponzu, a popular condiment in Japanese cuisine. Because of its mild taste and firm texture, daikon can also be used in place of potatoes in many contexts, including roasting, hashbrowns, and in soups. It is low in calories and especially high in vitamin C.

Recipe
Korean Pickled Daikon Radish

Daikon Radish | Miyashige
Scientific Name: Raphanus sativus
Country of Origin: Southeast Asia

Daikon is a mild-flavored winter radish that has a large, very white root. Daikon is excellent pickled, and can also be grated and mixed together with soy sauce and rice vinegar to make ponzu, a popular condiment in Japanese cuisine. Because of its mild taste and firm texture, daikon can also be used in place of potatoes in many contexts, including roasting, hashbrowns, and in soups. It is low in calories and especially high in vitamin C.

Recipe
Korean Pickled Daikon Radish