Daikon white radish of Asian origin, particularly popular in Japanese, Chinese and Korean cuisines. Elongated in shape, it has a sweet and slightly spicy flavor, much less pronounced than that of the classic red radish. Daikon can be eaten raw in salads, marinated (as in tsukemono , or cooked in soups, stews, and stir-fries.
Daikon , where it can be grated, sliced or julienned. It is naturally gluten-free and is one of the vegetables often used for light and healthy dishes.
