White radish (daikon)
Description
White radish (daikon) is an elongated, creamy-white root with a crunchy, juicy texture and a delicate, slightly sweet flavor with a subtle, peppery note — much milder than small red radishes. It resembles a large, white carrot-like root, often reaching a length of 20–30 cm, and when cut open, it has a smooth, white flesh. It is low in calories, rich in water, fiber, vitamin C, folates, and potassium; it also contains enzymes that aid digestion and compounds with anti-inflammatory and antioxidant properties, which support immunity, regulate digestion, and control body weight. In the kitchen, daikon works well raw as a crunchy ingredient in salads and coleslaws, as a grated addition to Japanese dishes, in pickles (takuan, kimchi), soups, stews, stir-fries, and tempura. Store in the refrigerator preferably unwashed, wrapped in a damp towel in a perforated bag, with the leaves separated, which should be used first; under these conditions, it stays fresh for about 1–2 weeks, and for longer storage, it can be chilled in a cellar or processed before freezing.
