Daikon radish
白萝卜· bai luo bo
fresh
Taste & Role
Braises, soups, and pickles.
What it is
Daikon absorbs braising liquid like a sponge while staying tender — the reason it appears in beef noodle soup and turnip cake. Raw, it is the classic pickle alongside congee. Choose heavy, firm roots with smooth skin.
Nutrition
per 100 g- Calories
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- Protein
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- Total fat
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- Carbs
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- Fiber
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- Sodium
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USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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