Oriental radish / daïkon
You may be familiar with the Oriental radish by its
Japanese name Daikon or Satzouma radish.
This radish is very popular in Asia where it is used in most sauces along with its leaves and sprouts.
The Oriental radish is a white root with a smooth skin. It is shaped like a long carrot and can measure up to 30 centimetres. Its skin can be black, pink or green. Its flesh is white, very juicy and refreshing, with a nice crunchy texture.
 Honeyed daikon, carrot and papaya salad |
 Tokyo-style Tofu Teriyaki |
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- Select a firm, smooth daikon.
- Clean with a vegetable brush or remove a thin layer of skin on the part to be used.
- Daikon is often served marinated or briefly cooked, but mostly eaten raw or fried.
- Cut crosswise or lengthwise and serve with dip.
- Slice or dice for salads.
- Small pieces of daikon can be mixed with raw vegetables and yogurt, lemon juice and garlic then added to a salad. Watercress will add flavour.
- Can be added to Chinese stir-fries. Can also be used in ragout but its characteristic taste will be diminished, tasting more like white turnip (rabiole).
- For soups, cook daikon briefly then purée, grate or julienne and add to soup just before serving.
- To make an excellent Japanese marinade: slice daikon very thinly, add a little onion, a pinch of chilli pepper, the juice of half a lemon, about 60 ml (1/4 cup) of rice vinegar, a pinch of sugar, salt and pepper. Mix well and store in a cool space for two days. Can also be refrigerated for about two weeks.
Daikon is available year-round in the produce section of your local METRO supermarket.
Daikon is rich in vitamin C. It is low in sodium and fibre and has few calories.
Daikon can be stored in a plastic bag in the refrigerator for up to 4 days. Daikon can be stored over a longer period if cooked.