Daikon

Daikon is a long, white (to light green) radish used in Japanese and other Asian cooking.  The word daikon is derived from the Japanese words dai (large) and kon (root).  Use of this popular vegetable dates back to the 8th century.

The vegetable is quite versatile and can be added to soups, noodles or chopped, shredded and used in salads or as a garnish.  It is even used pickled (takuan) in sushi.

Substitute For Daikon

If you can't find daikon you can substitute: (per pound needed)

• 1 pound white radishes which which will provide a similar flavor and texture
• OR -1 pound jicama.  Jicama has a crisp texture but it is sweet without any peppery flavor.
• OR - For soups or stews use 1 pound of turnips with a little horseradish to add a peppery flavor
• OR - you can use Korean radish which is very similar

Where To Buy Daikon

Due to its popularity daikon is usually easy to find in grocery stores in any area with a good sized Asian population.  When selecting daikon look for roots that are slightly glossy looking and firm to insure freshness.  Unused daikon should be placed in plastic wrap and kept in the vegetable drawer in your refrigerator.  It is best used within 2-3 days but it will last up to a week.