Daikon Radish is a deeply comforting recipe that I have made every winter evening at home. This richly flavoured recipe has many memories attached to it. I remember as a kid, every winter evening, the ...

On May 1, we officially entered Asian American and Pacific Islander (AAPI) Heritage Month. Admittedly, this year was my first time hearing about the month-long celebration of AAPI persons and cultures ...

Add Yahoo as a preferred source to see more of our stories on Google. Learn how to make Kiriboshi Daikon, a classic Japanese simmered dish made with dried daikon, vegetables, and savory seasonings.

Add Yahoo as a preferred source to see more of our stories on Google. There are some dishes that just stick with you, and for me, Chinese braised beef and daikon is one of them. This warm, comforting ...

As winter presses on, soups and stews are top-of-mind. This vegetarian soup stars the detoxifying daikon radish, a winter vegetable that looks just like a large, white carrot. This daikon soup recipe ...

The foods of the Japanese izakaya (taverns) are among the most beloved in the world. There's not a chef in the country who doesn't try his or her hand at chawanmushi, ramen, soba and yakitori.

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life. After graduating from ...

This easy-to-make Korean spicy radish salad recipe (known as comes together in one bowl, and tastes even better the next day. Here's how to make it. “Our main ingredient is this daikon radish. In ...

Daikon is one of the most popular vegetables in Japan. Daikon probably came to Japan from mainland Asia around the Yayoi Period (200 B.C.-250 A.D.), but it wasn’t farmed in quantity until the Edo ...

3 1/2 pounds daikon radish, about 1 large 1 red onion, sliced lengthwise into 1/8-inch strips 2 pounds cut snow peas, cut crosswise into 1-inch pieces 1/4 cup plus 2 tablespoons sesame oil, or to ...

Facebook or add one in the comments section here. This week’s question comes from Christiana: I get huge daikon in my CSA box every week, and I am stumped. I’d love to hear any great suggestions on ...