Cook's Illustrated

INGREDIENT NOTES

What to Do with Daikon

A staple of Asian cuisine, the long white root known as daikon (Japanese for “big root”) may look like a pale carrot, but it’s actually a member of the Brassicacaea family, which also includes radishes, broccoli, turnips, and cabbage. With its sharp, slightly bitter taste and lightly crunchy texture, daikon is often pickled for use as a condiment (including for our Korean Marinated Beef [Bulgogi] on page 7). Once peeled and sliced thin, grated, or cut into

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