ROOT DAIKON

Daikon root is a mild-tasting, crunchy root vegetable commonly used in Asian cuisine. With a slightly sweet and peppery flavor, it has a crisp, white flesh and a thin, pale green skin. Daikon root can be eaten raw or cooked, and is often used in salads, stir-fries, pickles, and soups. Its texture is similar to that of a radish, but larger and more elongated.