White Radish

Ingredient Name: White radish, radish, oriental radish, Japanese radish, daikon

Chinese Name: 白蘿蔔 (bái luóbo)

One of my favorite roots to eat of all time!  Both cooked (in soups, stews, dishes, dim sum) and raw ( as the Japanese appetizers).  This type of root absorbs the flavor of whatever ingredients you use to marinate or cook it in and it has a very particular and unique taste that almost borders slightly bitter, but not quite.

What is this?
  • Mildly flavoured and pale coloured radish
  • It is often found in East Asian dishes (such as soups and stews)
  • They can be found in various colours such as green or white and variations in between
  • Their sizes vary and can grow to be 8-14 inches in length
  • Different varieties of the Chinese radish can come in various shapes as well depending how they are grown and where they come from

How do I prepare it?

  • Wash thoroughly in cool water
  • Peel skin prior to use as the skin is tougher than regular carrots

Where can I buy this?

  • Available in fresh marts in Hong Kong
  • Also available in supermarkets

What is the cost?

  • Radishes are relatively affordable

Any benefits?

  • White radishes aid in digestion
  • Low in saturated fats and cholesterol
  • Excellent food for weight loss

Any precautions?

  • It is considered a cooling food
  • Not ideal to be consumed if you have a cough or cold
  • Pregnant women and those menstruating should take caution as it may cause contractions if consumed in great amounts

Any additional information?

  • Store in a cool, dry place
  • You will know that the radish has gone bad when the texture is no longer firm to the touch
  • They generally store for up to a week

Boiled White Radish (for use with stew)