Description
Daikon is a large, long white radish, widely used in Japanese, Korean and Chinese cooking. It tastes fresh and mildly peppery, gentler than red radishes.
Cut into matchsticks, it is one of the ingredients of kimchi; raw and grated, it accompanies fried dishes; cooked in broths, it turns sweet.
Cut into matchsticks, it is one of the ingredients of kimchi; raw and grated, it accompanies fried dishes; cooked in broths, it turns sweet.
