It is probably the most fundamental vegetable in the Japanese kitchen, but is equally popular among Chinese and Korean cooks. Its root, leaves and sprouts are all used in a variety of ways.

The basics: Daikon, or Chinese radish, is indigenous to China, where it was seen as a winter vegetable. Today it is available year-round in hundreds of varieties. The name, translated from Japanese, means large ("dai") root ("kon").

The most common varieties are a long, slender root, 6 inches to 2 feet long and 2 to 3 inches in diameter, and a stout Japanese variety. A large Korean variety can be identified by a greenish tinge near the leafy end of the root.

Daikon varies in taste and texture depending on variety and season. The taste can range from sweet to bitter, with a texture that may be juicy or more dry. Certain varieties can have stringy strands, while others are smooth and silky. Daikon is a good source of vitamin C.

Selecting: Look for daikon that is firm and heavy for its size. Stay away from wrinkled or shriveled roots and roots with blemishes.

Storing: Place daikon in a plastic bag and refrigerate for up to a week.

Use: Daikon should be rinsed, then peeled with a vegetable peeler. Cut off the leafy end and reserve for pickling or to add to soups. The root can then be chopped, sliced or grated.

Thin slices can be eaten raw in salads, simmered in stews or added to soups. Daikon can also be stir-fried with ground pork, simmered with kamaboko (fish cake) to make Japanese oden or used to make pickled side dishes such as kim chee and takuan. The ultimate way to enjoy a sweet and juicy root is to grate it oroshi style and drizzle a bit of soy sauce on top.

Where to buy: Many varieties of daikon are available year-round at supermarkets, Asian markets, Chinatown and farmers' markets. Prices vary through the year but generally run from 69 cents to $1.29 a pound.

Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com

BACK TO TOP