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Purple daikon radishes are our favorite winter radish for their stunning color and excellent crunch.
Store purple daikon radishes (without their greens) in a plastic bag in your fridge. Will keep well for several weeks, if not up to a month, or longer.
Daikon radishes are often served raw, pickled, or fermented, but they can also be cooked. Use them as you would any larger storage radish (e.g. watermelon radish). Dice one up along with some Japanese turnips, toss with salt and a little sugar and some rice vinegar, and serve alongside rice, egg, and chile oil for a simple meal. Slice daikon into beautiful rounds and serve raw alongside carrots with a green dip. Or roast daikon along with carrots for a bright vegetable side dish. Halve or quarter them, toss with olive oil, salt, and a drizzle of maple syrup, and roast at 400 degrees until tender and beginning to brown.
Vietnamese Daikon & Carrot Pickles (for Banh Mi sandwiches)
The Store’s Green Dip (a perfect dip for raw daikon rounds)
Simple Miso Dressing (another good dip or dressing for raw daikon)
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