Enjoy seasonal radishes! Introducing special recipes from our epi recipes!

Daikon radish is one of the essential vegetables on the Japanese diet. Its versatility makes it suitable for any cooking method, from simmered dishes to salads, pickles, and grated. But have you ever had the experience of buying daikon radish only to have it spoil quickly, or been confused at the supermarket because you didn't know how to choose it? In this article, we'll carefully explain everything you need to know to make the most of daikon radish, from how to choose it at the supermarket to how to store it properly, in order to make the most of it and save money

Don't get confused at the supermarket! How to tell if a radish is fresh

Check the gloss and color of the skin and surface

Fresh radishes have a fresh, shiny skin that is white and fine-grained. If the surface is cracked or has become dull, it may not be as fresh, so avoid it

The condition of the leaves is a barometer of freshness

If you can get radishes with leaves, choose ones with dark green, crisp leaves. Wilted or yellow leaves are a sign that they have been harvested for some time

Weight and shape when held

If they are the same size, the heavier ones will contain more moisture and be fresher. Also, ones that are straight and have a uniform thickness are less likely to be hollow and have a good texture. You will be less likely to make a mistake if you choose ones that are uniform in shape rather than chunky ones

The taste varies depending on the part of the radish! Characteristics of radish and dishes suitable for it

The taste and texture of the top, middle, and bottom parts of a radish are all different. Using the right part for the right purpose will make the radish even more delicious

How to store radishes properly to keep them fresh for a long time!

Tips for storing in the refrigerator

If you want to store the radish whole, first cut off the leaves from the base. If you leave the leaves on, they will absorb the moisture from the root, causing the radish to spoil quickly. After cutting them off, it is best to wrap them tightly in newspaper or something similar and store them upright in the vegetable compartment of the refrigerator. If you store the radish on its side, it will use extra energy trying to stand up, causing it to deteriorate more quickly

Refrigerated storage is recommended for approximately 1 to 2 weeks .

How to store cut radishes

If you have radish left to use, wrap the cut end tightly in plastic wrap before putting it in the refrigerator. If the cut end is exposed to air, it will dry out and discolor more easily, so try to use it as soon as possible

Can be stored for a long time by freezing

Daikon radish can also be frozen. Cut it into slices or half moons or other convenient sizes, wipe off any excess moisture, and store in a freezer bag. Frozen daikon radish's fibers break down, allowing the flavor to soak in more easily, making it especially delicious when used in simmered dishes. The recommended storage period about one month .

Radish storage summary chart

Learn about the seasons and varieties of radishes to make them even more delicious

Daikon radishes are in season from autumn to winter (October to February). The cold weather makes radishes sweeter during this time, making them especially delicious. They are available at supermarkets all year round, but we recommend making the most of them when they are in season

In addition to the common green-necked radish, there are many other unique varieties on the market, such as Shogoin radish (round and very sweet), red-cored radish (with a beautiful pink cross section), and spicy radish (suitable as a condiment). If you come across any of them, be sure to give them a try

Introducing EpiRecipe's specially selected original recipes!

We would like to introduce you to our original recipe, which uses plenty of seasonal daikon radish. Please try it at your own dinner table

Chicken wings radish pot

This light hotpot with chicken stock is a recommended dish for winter

Yellowtail and Daikon

Soft, seasonal radishes absorb the flavor even without peeling. By letting them cool, the flavor will penetrate even more and they will taste even better, so be sure to let them cool

Chicken wings radish

"The secret to simmered food is to always let it cool down."
This is the basis for all simmered dishes. While it is cooling, the radish will absorb the broth and become transparent.

Chicken wings and radish stewed in ketchup

This dish is an adaptation of the classic home-cooked dish, stewed chicken wings and radish, with the addition of ketchup. If you brown the skin of the chicken wings in a frying pan before stewing, the texture will improve after stewing

Thousand-eared radish

After slicing the daikon radish, soaking it in salt water improves the texture. The ideal thickness of the daikon radish is one that allows the ingredients inside to be seen through, but if you're making it at home, you can use a slicer

Stewed beef tendon and radish

The beef tendon used this time was pre-cut into bite-sized pieces, but when boiling the beef normally, it is recommended to boil it as is without cutting it. Beef tendon shrinks differently depending on the part, so if you cut it before boiling it, it may become distorted in size. You can reduce the stew time even more, but by removing the rough heat and then reheating, the flavor will soak in and become tastier.

Tataki radish with white sesame

By chopping the daikon radish, the surface area increases, allowing the flavor to soak in even in a short amount of time. This is a dish we recommend when you want to make an extra dish in a short amount of time

Radish and meat miso spring rolls

When frying spring rolls, the part with the seaweed tends to end up on the bottom, so if you roll them with a ladle while frying, the overall finish will be nice

Radish Nama

The texture of daikon radish changes completely depending on how you cut it. The cutting method introduced in this recipe is commonly known as "namasu-kiri," which cuts the daikon radish fibers and brings out the unique texture of namasu