78: Daikon

Daikon is a type of radish known for its large size and mild, slightly peppery flavor. This root vegetable is commonly used in various Asian cuisines, especially in Japanese, Korean, and Chinese dishes. Daikon can be eaten raw, cooked, pickled, or grated, offering versatility in the kitchen. It adds a crisp texture and a refreshing taste to salads, soups, stir-fries, and pickles. Rich in nutrients like vitamin C, fiber, and potassium, daikon is not only a flavorful addition to meals but also a healthy choice for those looking to incorporate more vegetables into their diet.