In the days before refrigeration and the worldwide shipping of fresh produce, foods were preserved in traditional methods, and a well-known example is kiriboshi (cut and dried) daikon. Sometimes ...

Reduce odor: If the daikon’s natural smell is strong to you, soak the cut pieces in cold water for 10 minutes before pickling. To properly store quick pickled daikon radishes and carrots ...

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 ...

Daikon is sometimes available in larger supermarkets, but you’re more likely to find it in Asian or Caribbean food shops. In Japan, daikon is frequently pickled and served as a crunchy ...

Step 1 Peel the skin off the daikon and cut it into cubes as shown ... bite-sized cubes and seasoning generously with salt and black pepper. To ensure the seasoning is evenly distributed, Season ...