Radish Daikon – Lo Bok

Daikon radish, also known as lobok is a mild-flavoured white radish characterised by its fast-growing green leaves and long white root. The word Daikon is Japanese for ‘big root,’ whilst the daikon radish is also referred to as white radish, winter radish, oriental radish, white carrot and long white radish. Daikon radish originated in East Asia, particularly in China, Japan, and Korea

There are different varieties of daikon radish, the Cantonese lobok has a white root with a light green shoulder at the top around where the leaves join. The traditional Japanese varieties are pure white roots with dark green leaves. Daikon radish is commonly used in Asian cuisine and has a slightly sweet and crisp flavor, with a mild peppery taste. It  is used in many types of dishes, they can also be served raw in salads as a side dish to sashimi. Daikon radish is often used as a garnish or is pickled, and also used in salads, soups, stews and stir-fries.

Daikon radish is a good source of dietary fibre, vitamin C, and potassium and also contains B vitamins, calcium, and iron.