If you've never met a daikon radish, you're in for a treat. They're an incredibly large radish, very thick and satiny white. While Americans generally associate them with Japan, they actually found their way to Japan via China about two thousand years ago, and they're incredibly popular all over Asia. They're also called mooli in Britain, and they're used in Asia in all sorts of dishes. They're particularly popular in the winter when they provide a much needed source of Vitamin C. And yes, you really can eat the greens.Audio posted above.
The Local Food Report
As we re-imagine our relationships to what we eat, Local Food Report creator Elspeth Hay takes us to the heart of the local food movement to talk with growers, harvesters, processors, cooks, policy makers and visionaries
Daikon Radish: Carrot Doppleganger
Elspeth Hay
