Daikon (grated)

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.

Grating produces fine shreds that pack more densely than larger chopped or sliced pieces of the same ingredient.

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