The daikon radish (Raphanus sativus), is an annual, cool season root vegetable and a member of the Brassicaceae or mustard family. Also known as mooli, lobok and Chinese radish the daikon radish is most often sold and marketed today without its tops though the entire plant is actually edible, roots and leaves.

The daikon radish is bold in size, yet more delicate in flavor. The long cylindrical roots have a smooth creamy white skin and crisp, juicy white flesh. Flavor varies throughout the plant. The thickest part of the root closest to the tops is the sweetest whereas the narrow bottom region of the root is peppery and pungent. There are dozens of varieties ranging in size from six inches to three feet. The standard variety though averages ten to fourteen inches.

Nutritional Value

The daikon root is loaded with Vitamin C and the flesh contains a large amount of water, which conversely makes it a poor source of food energy. It also has the active enzyme, myrosinase, which inherently protects the plant from herbivores and also aids in digestion.

Serving Ideas

Daikon radish is an incredibly versatile vegetable and can be prepared raw or cooked. Essentially a gigantic radish, the entire plant is edible - greens to root. Raw daikon can be thinly sliced into salads, shredded or grated into slaws, or julienned and combined with carrots as a traditional Vietnamese pickle. Thick slices can be braised with beef or pork, or simmered in soups to bring out the vegetable's natural sweetness. A superior storage vegetable, it can keep up to four months in a cool root cellar environment.

Ethnic/Cultural Info

The daikon radish is an integral part of Japanese culinary traditions. It is the principal vegetable for cultivation on both small and large scale with more land in Japan being dedicated to growing daikon radishes than any other vegetable.

Geography/History

Daikon is a Japanese word, translating to large root. Its origins can be traced back to the Mediterranean region. They are thought to have made their way to China and then soon after Japan around 500 B.C. Fast-growing the daikon radish thrives in cool climates. In addition to Asian countries it can also be found growing commercially in some parts of the United States, specifically in California and Texas.

Seasons/Availability

Daikon radish is available year round with fall and winter crops offering the best flavor.