Vegetables
White Radish (Daikon)
A long cylindrical white root that may have a pale-green shoulder and a solid white cut surface.
- 繁體中文
- 白蘿蔔
- English
- White Radish (Daikon)
- Bahasa Indonesia
- Lobak Putih / Daikon (白蘿蔔)
- Tagalog
- Labanos / Daikon (白蘿蔔)
What is it?
白蘿蔔 is the common Hong Kong market term for the vegetable called radish, white radish or daikon radish in English.
How to identify it
Look for a long thick white root, a blunt or tapered end and a possible pale-green shoulder. Its cut surface is solid, without lotus-root holes.
- Long cylindrical white root
- Shoulder may be pale green
- Solid white cut surface without regular holes
Common confusion
Daikon is a long white solid root; lotus root has tan skin and holes in every slice.
Common Hong Kong household uses
Commonly used in soup, braises, steamed dishes and radish cake.
Preparation or handling
Scrub under running water, then peel, cut or grate as the recipe requires.
Storage
Remove leaves, keep the root dry and refrigerated; wrap cut pieces and use soon.
Helper tip
Daikon has a solid white cut surface; lotus root has a visible ring of holes.
What Ma’am or Sir may say
買一條白蘿蔔煲湯，要重身冇空心。The employer wants a firm heavy daikon without a hollow centre for soup.
Useful market phrase
唔該要一條重身白蘿蔔。