The radish (Raphanus sativus) belongs to the Cruciferae family, offering a crisp texture and peppery flavor. Its edible part, a bulb of white flesh, varies in color and shape, with round, red-skinned varieties being most common. However, pink, white, grey-black, and yellow-skinned types also exist.
In France, the black radish is prized for its compatibility with Dijon mustard, particularly in céleri rémoulade. The Japanese giant white radish, known as Daikon, is mild-flavored and commonly found in US supermarkets. Carrot-shaped and ranging from 8 to 14 inches in length, it serves various culinary purposes.
Traditionally eaten raw, radish bulbs offer a peppery kick, though tougher specimens can be steamed. The red skin, responsible for its characteristic sting, can be peeled off to temper the flavor. Despite their small size, radishes pack a punch, and consuming too many may result in belching. Nonetheless, their versatility and ease of cultivation make them a popular choice for home gardens, with some varieties growing to impressive proportions exceeding 1 kg (2 lb).
In Asian cuisine, radishes play a multifaceted role, offering texture, flavor, and visual appeal to a myriad of dishes. From the crunchy freshness they add to salads and slaws to their use in pickles, stir-fries, and soups, radishes bring a unique vibrancy to Asian culinary creations. Daikon radish, in particular, is a staple ingredient in Japanese cuisine, where it is used in everything from sushi rolls to hot pot dishes, showcasing its adaptability and versatility in Asian cooking.