Ingredient Name: White radish, radish, oriental radish, Japanese radish, daikon

Chinese Name: 白蘿蔔 (bái luóbo)

One of my favorite roots to eat of all time!  Both cooked (in soups, stews, dishes, dim sum) and raw ( as the Japanese appetizers).  This type of root absorbs the flavor of whatever ingredients you use to marinate or cook it in and it has a very particular and unique taste that almost borders slightly bitter, but not quite.

• Mildly flavoured and pale coloured radish
• It is often found in East Asian dishes (such as soups and stews)
• They can be found in various colours such as green or white and variations in between
• Their sizes vary and can grow to be 8-14 inches in length
• Different varieties of the Chinese radish can come in various shapes as well depending how they are grown and where they come from

How do I prepare it?

• Wash thoroughly in cool water
• Peel skin prior to use as the skin is tougher than regular carrots

Where can I buy this?

• Available in fresh marts in Hong Kong
• Also available in supermarkets

What is the cost?

• Radishes are relatively affordable

Any benefits?

• White radishes aid in digestion
• Low in saturated fats and cholesterol
• Excellent food for weight loss

Any precautions?

• It is considered a cooling food
• Not ideal to be consumed if you have a cough or cold
• Pregnant women and those menstruating should take caution as it may cause contractions if consumed in great amounts

Any additional information?

• Store in a cool, dry place
• You will know that the radish has gone bad when the texture is no longer firm to the touch
• They generally store for up to a week

Boiled White Radish (for use with stew)