Let’s Cook Radishes.

Cooking with Radishes.

Radishes belong to the mustard family and come in a range of colours and shapes. Their skins can be red, black, yellow, purple, and pink, and they have a spicy, peppery taste. Their size ranges from little red balls to medium Spanish black radishes and large daikon.

Cooking radishes transforms their sharp, peppery bite into a mild, nutty sweetness with a tender texture similar to potatoes. While you can eat them raw, you can also roast, sauté, or pickle them. You can also blend their edible leafy greens into pesto, in soup, or stir-fry.

Radishes are high in calcium, vitamin C, and B6, riboflavin, niacin, thiamine, folate, potassium, Iron, and Manganese.

Flavour Pairings:

  • Butter

  • Chives

  • Parsley

  • Feta

  • Vinegar

Pickled Daikon

Ingredients

  • 1 small daikon (or black radish)

  • ½ cup rice vinegar

  • 1tbsp sugar

  • ½ tsp salt

  • chili flakes

Preparation

  • Slice the daikon into thin rounds or half-moons

  • Stir vinegar, sugar, and salt until dissolved.

  • Pack the daikon into a jar, pour brine over, and add chili if desired.

  • Let sit at least 30 minutes (best within 24 hours) in the fridge. Serve as a crunchy pickle with rice or noodles.

Black Radish Miso Soup

Ingredients

  • 1 cup black radish or daikon, thinly sliced

  • 4 cups dashi or vegetable stock

  • 1 tbsp miso paste

  • chopped black radish/daikon leaves

  • Optional extras: tofu (optional), spring onion, mushrooms

Preparation

  • Simmer black radish/daikon in stock until tender, about 8–10 minutes. Add the leaves

  • Remove from heat, whisk in miso until dissolved (do not boil).

  • Add tofu and spring onion if using. Serve hot.