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Definition: Daikon

An East Asian variety of Winter radish, the large, white daikon is mild in flavor and crisp in texture. Its root can be eaten raw, pickled, finely grated over other foods, stir-fried, or simmered in stews. The thicker top end of the root is sweet, and the bottom part of the root is more pungent, making it better suited for cooking. The vegetable's leafy tops can be stir-fried or used in soups or salads.

On last week's Top Chef, Eugene struggled with his warm interpretation of daikon.

Join The Conversation
aimeeb aimeeb 8 years
bleached bleached 8 years
Daikon is awesome for stirfry. Julienned daikon and carrots also makes an amazing Thai salad.
ilanac13 ilanac13 8 years
i feel like on every cooking show - they use daikon and it's great to know a bit more about it so thank you!
otaku otaku 8 years
mmm! yum!
mscc mscc 8 years
me too! I just never knew it was daikon.
j0j0y j0j0y 8 years
Pickled Daikon is so yummy :3 When I was little I just ate little chopped bits of it with rice.
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