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The Japanese love their daikon; it’s the most widely grown vegetable in the country. And among the more than 100 varieties of the flavorful white radish, the mild, crisp-tender, very hardy and very large, carrot-shaped aokubi, with its pale green neck, is the most popular. Incredibly versatile, the aokubi daikon can be grated over a salad or be the salad; they can be pickled; and cooked, as part of a stir-fry, a soup, or a braise.
Brand: Food Connect, Inc.