The daikon radish or mooli is a large white radish which provides texture and garnish, but not much flavour, to many dishes. Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods. Select those that feel heavy and have lustrous skin and fresh leaves. Because vitamin C is destroyed by heat, raw daikon is often eaten in salads and as pickles, or grated for use as a condiment. If you don't have a Japanese-style grater, use a cheese grater and grate just before serving. Daikon is also used in soups and simmered dishes. Don’t be surprised if you are brought the grater and the daikon together in a restaurant.
