Food and Travel (Singapore) - - Cook's Basics -

A mem­ber of the radish fam­ily, daikon is a long, white crunchy root veg­etable that is sim­i­lar in ap­pear­ance to fresh horse­rad­ish but packs a lighter pep­pery punch. Un­like other radishes, daikon tastes as good cooked as it is raw. In Ja­pan, daikon is fre­quently pick­led and served as a crunchy ac­com­pa­ni­ment to rice at meal­times. Al­ter­na­tively, steam it on its own, or add it to stir-fries.

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