Daikon Radish: Carrot Doppleganger | CAI

Daikon Radish: Carrot Doppleganger

Dec 4, 2012

Daikon radishes aren't harvested until late fall - one reason they're not especially spicy.
Credit Elspeth Hay

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.

Read more about Daikon Radishes on Elspeth's blog.