Japanese radishes

An Oriental Raphanus sativus type with long, mild-flavoured roots weighing up to 20 kg. It goes traditionally into soups and sauces or is cooked with meat; in the UK it sells as mooli or rettich, and is also known as daikon. Valued for its crisp texture and gentle pungency, it grates into condiments, pickles into takuan, and simmers into winter dishes. Fresh roots need cool, humid storage to stay firm and crisp. Grated daikon accompanies tempura and grilled fish as a palate cleanser.