In this easy raw daikon radish recipe, you marinate in salt to transform the flavor and consistency of the raw daikon radish.
A daikon radish is a large, white, carrot-shaped radish, often about 12 inches long and up to two inches thick at the wide end. You will find it sometimes in a bunch with greens on top, and sometimes already cut into six-inch chunks.
It is common in Japanese cuisine, macrobiotic cooking, and Asian medicine. As a cruciferous vegetable, it has potential health benefits related to detoxification.
In Japan, it is often grated and used as a condiment.
The taste is stronger than that of a red radish. Marinating (see box) or cooking (see below) removes any bitterness.
Add salted slices of fresh raw zucchini. The zucchini / daikon taste combination is spectacular.
Layer salted daikon slices on top of larger salted zucchini slices. For appetizers, fix with a decorative toothpick.