Daikon radish: This mildly sweet and slightly peppery root vegetable is perfect for pickling and absorbs flavors nicely. Carrot: I used two small carrots for this recipe. Salt Rice vinegar: Rice ...

Daikon radishes are a staple in Asian cuisine, often pickled or served in a stir-fry, but you can also eat them raw for a crunchy bite. Sliced daikon is a great way to add unique flavor and ...

Second Helping, a new weekly column that features a recipe previously published in the AJC, launches with chef Savannah Sasser's Dashi-Pickled Radishes.

The temple chefs show us how to make su-no-mono with dried daikon radish. Just mix rehydrated daikon with red radish and sweet vinegar, and this tasty pink-colored dish is ready to serve.

Chef Schilo's interpretation of sushi as vegan and rice-less Ingredients For the daikon roll ½ daikon radish ¼ takuwan (inlaid daikon radish) 1 avocado 2 bunches of enoki mushroom (Japanese mini ...

Heat oven to 350°F. Lightly drizzle 1 tablespoon olive oil over a flat baking pan. Peel daikon radishes and cut into slices that are a quarter inch thick. Spread slices evenly on baking pan. Chop ...