Daikon Radish

Store unwashed in a plastic bag in the crisper drawer. Remove greens before storing, as they can draw moisture from the root.

Peel daikon before using, especially if it's older, as the skin can be tougher and more bitter.

Enjoy raw in salads or slaws for a crisp, refreshing bite.

Simmer in soups and stews; it absorbs flavors beautifully and becomes tender.

Ferment it into kimchi or pickles for a tangy, probiotic-rich side dish.

Soy sauce

Rice vinegar

Sesame oil

Ginger

Garlic

Miso

Pork

Chicken

Tofu

Noodles

Rice

Using the greens raw without wilting them first; they can be quite fibrous and have a stronger flavor.

Not peeling daikon; the skin can be bitter and tough, especially on larger roots.