Daikon is the tiny cubed white vegetable in miso soup. In Punjabi cuisine, it is called "mooli," and in Eastern Europe it is "white radish," often served with sour cream dressings. An extremely versatile vegetable that takes well to being cooked, pickled, or eaten raw.
Author Michael Pollan says, “Eat food. Mostly plants. Not too much.” It sounds like a Zen koan, doesn’t it? By “food,” Mr. Pollan means eating nonprocessed, natural fare. He says, “If your grandmother wouldn’t recognize it, don’t eat it.” That rules out the center aisles of the supermarkets where the snacks are usually found. Instead of chips, he encourages us to eat locally and seasonally—and cook at home instead of going out for big carbon-footprint meals.
Adapted from nourishedkitchen.com
1 large cucumber
1 large daikon radish
1 red spring onion, finely chopped
2 tablespoons gomasio (Japanese-style dried sea-veggie flakes with toasted sesame seeds and sea salt)
Dash of tamari or Asian-style vinaigrette to taste
Adapted from newyorktimes.com
1 1/2 pounds daikon radish (about 14 inches), peeled
1 large carrot, peeled
1 tablespoon salt
2 tablespoons sugar, preferably raw
1/3 cup unseasoned rice vinegar
2 dashes light soy sauce, or to taste