White Radish
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.
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Mildly flavoured and pale coloured radish
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It is often found in East Asian dishes (such as soups and stews)
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They can be found in various colours such as green or white and variations in between
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Their sizes vary and can grow to be 8-14 inches in length
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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?
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Wash thoroughly in cool water
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Peel skin prior to use as the skin is tougher than regular carrots
Where can I buy this?
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Available in fresh marts in Hong Kong
- Also available in supermarkets
What is the cost?
- Radishes are relatively affordable
Any benefits?
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White radishes aid in digestion
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Low in saturated fats and cholesterol
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Excellent food for weight loss
Any precautions?
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It is considered a cooling food
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Not ideal to be consumed if you have a cough or cold
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Pregnant women and those menstruating should take caution as it may cause contractions if consumed in great amounts
Any additional information?
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Store in a cool, dry place
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You will know that the radish has gone bad when the texture is no longer firm to the touch
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They generally store for up to a week
Boiled White Radish (for use with stew)
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[…] fresh clams 1 whole fresh radish, cubed 1 tablespoon of hot chili oil 1 pound of fresh beef slices 3 cloves of fresh garlic, diced 1 […]
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[…] texture of the beetroot (when boiled in soup) is similar to that of the white radish and takes awhile to soften relative to other rooty veggies (carrots and […]
Leave a comment!
Sir/Madam, I went to my allotment this evening Thurs. 30th inst. & “harvested” the full crop of White Icecle radish. Approx. 100
May I ask is there a method of keeping these roots for a longer period than printed. I have noticed that after 24 hours they tend to soften.
regards,
Barrie E.
Hi,
just wondering why the white radish is not to be consumed when you have a cold and it has a high vitamin C content which is suppoed to be good for a cold.