By any other name

     The daikon radish is known by a variety of monikers.  Numerous cultures lend their name to it.  Most commonly called the Japanese radish, the Chinese, Korean, as well as other Asian nations lend their title to the white radish.  It is also called mooli and lo-bok.

      There are many varieties of daikon but the most common resembles a parsnip, the shape of a giant carrot 8-14" long.  Other varieties look more like a turnip.

      And the uses for the daikon are just as varied.  They can be used raw and grated in salads or shredded into kimchi or pickled whole.  A welcome addition in stir fry they can also be cooked into radish cakes and radish chips.  Simmered they enhance soups with their mellow flavor.  And finally, their leaves can be eaten as a green vegetable.

     As an added plus, diakon radishes are low in calories and provide 34% of the recommended daily allowance of vitamin C.

     So no matter what you call it, it should be a part of your cultural culinary experience!