DAIKON

BEFORE I WENT to Japan, I had no idea what a daikon was; after living there I can’t imagine my kitchen without it. Daikon can seem daunting: It grows fast, large, and very dense, but it’s become a staple at our farmers’ markets. Less watery than a cucumber, less peppery than most other radishes, there’s nothing funky or weird about daikon. And it’s super easy to peel. Grated, braised, pickled, or fermented—there are countless ways to discover this fresh, crunchy root.

See Mushroom Hot Pot with Beef & Daikon (here).