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Daikon is a large white radish, used through out Japanese and Asian cuisine as a garnish or as the soft base to dishes and mild peppery taste to pickles.
Very misunderstood by western cooking, which focuses on the peppery taste of the raw radish when used in garnishing.
It can be substituted for many uses across all Asian cuisine including Korean Kimchi pickle, Chinese Mochi fried cakes and many options for brazing using rich soy flavours that mellow out the radish.
Try one and get creative in the kitchen!
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