In Season: Daikon
Daikon are large, white Asian radishes used primarily in Japanese cooking. We’ve been getting them in our CSA lately, and we’ve got a tip on what to do with them…
We frequently read that daikon have a milder taste than traditional, small red radishes, but we have to disagree. Ours have been particularly peppery and feisty. We’ve eaten a few slices raw, and think it would be great sliced thin in a salad with some sweet ingredients to balance it out—maybe oranges, when the winter citrus arrives. But ours certainly had a big bite.
Here’s a recipe: Sweet Pickled Daikon Radish, from Tyler Florence
Related: NYC Market Find: Japanese Turnips