Daikon (diced)

Daikon is a large, mild white radish common in East Asian cooking, with a crisp texture and a peppery flavour that mellows considerably when cooked. It is eaten raw grated or in salads, pickled, or simmered in soups and braises where it absorbs surrounding flavours well. Its size and mildness distinguish it from smaller, sharper radish varieties.

Dicing cuts an ingredient into small, even cubes, which pack differently into a cup than slices or larger chopped pieces.

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