FreshPoint

Description:

In East Asia, these Japanese hybrid radishes are one of the most important vegetable types. From the Japanese words dai (large) and kon (root), the daikon, sometimes called a white radish or mooli, has crisp, juicy, bright white flesh, and the skin is creamy white. While this vegetable can grow up to three feet long and weigh over forty pounds, the average specimen is much smaller, weighing an average of four and a half pounds. Though the taste varies from sharp to mild, some daikon radishes are hotter than traditional red varieties. They are commonly used to accompany sushi and sashimi, in stir-fries and as pickles, but can be shredded for salads, eaten raw with a little salt or, when cooked briefly, they are a delicious accompaniment to meats.