Cookbook:White Radish

White radish or Asian radish is a large group of radishes common to Southeast and East Asian cuisines.

Characteristics
While there are a few different varieties of white radish, they are all very similar, with crisp, white, juicy flesh and a milder flavor than that of red radish. The daikon or Japanese variety is typically large and elongated, somewhat resembling a carrot. The mu or Korean variety is rounder, with a shape somewhat like that of a potato.  Cantonese lo bak is considered a little "spicier", though not much. The chonggak variety is small, with a wider bottom than top. When cooked, white radish mellows out in flavor.

The radish greens are also edible, with a slightly peppery flavor.

Selection and storage
When selecting white radishes, you want to look for those with firm and heavy flesh with no softness, bruising, sponginess, or wrinkling. If the greens are still attached, they should be bright green and healthy-looking. The root keeps well, wrapped in a paper towel inside a plastic container, for a couple weeks. Make sure to remove the leaves from the root before storage, because they will otherwise sap the root and make it spongy. The leaves will keep in a plastic container for a few days.

Use
White radish is served in a variety of ways, from raw to cooked, and across a variety of cuisines. Cooked, it can be braised, made into cakes, or added to soups and stir-fries. Raw, it can be slivered, ribboned, or grated for garnish or incorporation into salads and other raw preparations. It is also pickled, as in kimchi, danmuji, takuan, and more.

The radish is often peeled before use, though the skin is thin and technically edible.

Substitution
If you can't find any variety of white radish, jicama will provide a similar crisp and watery texture, though the flavor is quite different.