Daikon, or white radish, is traditional to Asian cooking. It is a long white radish, and given its shape and color, has been called an “icicle radish”. It is extremely versatile in cooking. You...
Tagged: daikon radishes
Chef Masaharu Morimoto’s new book, The New Art of Japanese Cooking, offers a different twist on the Italian classic. Why not give it a try? The recipe serves 3-4.
Ingredients: 2 cups coarsely grated carrots 2 cups coarsely grated, peeled daikon ¼ cup unseasoned rice vinegar ¼ cup sugar 1 teaspoon coarse kosher salt