The second in the series to master winter daikon radish and turnip features Senmaizuke, literally “pickled thousand slices” of Kyoto, made by slicing the turnip. Many regional varieties of ...

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 ...

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 ...

Cooking expert Setsuko Sugimoto will shed light on these two top winter vegetables, the daikon radish and turnip, in a four-part series. First in the series is “buta-koma daikon” (pork slice ...