daikon radishes are white in color and have a spicy, sharp flavor instead of being sweet. If you want to expand your vegetable repertoire, look no further than F&W's guide to daikon.

Keeping them wrapped in a damp cloth should keep them fresh ... daikon in Japanese cuisine and can't find any, there are some substitutes you can try, including other radishes, English cucumbers ...

An curved arrow pointing right. This garnish is made from daikon, a type of Asian radish. It looks really hard to make, but it just takes some patience. Here's how it's done. For more instructions ...

You can also add other types of vegetables in place of the white radish (loh bok or daikon). Try fresh bamboo shoots (peeled, sliced, boiled in lightly salted water for about five minutes ...

Daikon is sometimes available in larger supermarkets, but you’re more likely to find it in Asian or Caribbean food shops. In Japan, daikon is frequently pickled and served as a crunchy ...

Cooking expert Setsuko Sugimoto will shed light on these two top winter vegetables, the daikon radish and turnip ... not taste bitter even when eaten fresh, is popular with adults as well.

Feel this through the popular winter combination of “buri,” or Japanese amberjack, and daikon radish. The straightforward ... on sieve when surface turns white. Rinse lightly and drain.

Keeping them wrapped in a damp cloth should keep them fresh ... in turnips or radishes, but they'll add spice that jicamas don't normally have. Both daikon and jicama are white-fleshed root ...

Heat oven to 350°F. Lightly drizzle 1 tablespoon olive oil over a flat baking pan. Peel daikon radishes and cut into slices that are a quarter inch thick. Spread slices evenly on baking pan. Chop ...