The daikons are a cultivar of radish native to Asia. They are very large and carrot or oval shaped. They can grow up to 18 inches (45cm) long and weigh 1-2 pounds (0.5-1kg).
They are also called Japanese, oriental or white radishes. In my local store here they are labelled either as daikons or LoBok.
The domestic daikons in the USA-Canada have a firm and crisp white flesh that is juicy and a bit hotter than that or red radishes but milder than that of black ones. The flavour ranges from sweet and mild to pungent.
Culinary Use of Daikon
Daikon is used to add flavour and crunch to relishes and salads. In China, it’s used in cooking.
It can also be added to soups, stir-fries or stews or pickled. It can also be used in making the ‘Turnip Cake’, a popular Chinese New Year Dish. (Produce Depot Canada)
How to Buy Daikon
Daikon can be bought in Asian markets or in supermarkets. They should be evenly shaped and firm to the touch. They should have a glossy, almost translucent sheen.
How to Prepare Daikon (LoBok)
Daikons have a very thin skin that can be removed if you prefer. Wash and peel using a vegetable peeler, as it as you would carrots.
The radish can be sliced, chopped, julienned or grated depending on the recipe.
It can be used raw in salads and slaws or pickled.
For cooking: sprinkle salt and let stand for 20 minutes, then rinse well and use to cook. It can be stir fried, braised or boiled. It can also be added to soups and stews.
How to Make Namasu (Daikon and Carrot Salad)
Here is my favourite and simple you-tube video. I made it and it was awesome. I had never had Daikon before, but now I happily buy it!!!