Daikon

Wholesale Daikon Radish

Daikon is the backbone radish of Japanese, Korean, Chinese and Vietnamese cooking, and one of the most versatile roots a kitchen can carry: raw it is crisp and peppery, braised it turns silky and sweet, pickled it becomes a condiment that appears on half the plates in an Asian menu.

Selection

Look for firm, straight, heavy roots with smooth white skin, no cracks and no soft or hollow feel. Size matters less than density — a light root for its size has gone pithy inside. Attached greens should be crisp; they are edible and good braised or in soup.

Storage

Remove tops before storing. Hold at 34–38°F with high humidity, wrapped to prevent moisture loss, and expect two to three weeks. Daikon has a strong odor and will transfer it to butter, dairy and delicate items in the same cooler, so keep it wrapped and separated.

Three Ways It Gets Used

Raw and grated, as the standard accompaniment to tempura and grilled fish, where its enzymes aid digestion of fat. Braised or simmered, in oden, nimono and Korean soups, where it turns translucent and absorbs stock. Pickled, in banh mi, kimchi, danmuji and takuan, where the crunch survives fermentation better than almost any other vegetable.

Cutting Notes

Peel it — the skin is fibrous and slightly bitter. For pickles, cut on a bias or into matchsticks for surface area. For braises, cut thick rounds and round the edges so they hold shape through long cooking.

Nutrition

Very low in calories, with vitamin C, folate, potassium and fiber, and high water content. Fat free, cholesterol free and low in sodium.

Order Daikon Wholesale

Tell us your volume, pack and delivery city and we will confirm current availability, sizing and pricing. Reach our Miami or Los Angeles desk through the contact page. Packs, counts and origins change with the season, so ask our sales team for this week’s specs.