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.
- 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
- White radishes aid in digestion
- Low in saturated fats and cholesterol
- Excellent food for weight loss
- 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)