Daikon Radish @ lobak putih

Daikon Radish which is known as Lobak Putih in Malaysia is full of Vitamin C. It's popular vegetables in Asia, especially in Japan, India, China and Korea.

many way of cooking radish is available.

In Chinese cuisine, turnip cake and chai tow kway are made with daikon.

In Korean cuisine, a varietal is used to make kakdugi and nabak kimchi use the vegetable, in addition to the soup muguk.

In Japanese cuisine, many types of pickles are made with daikon including takuan and bettarazuke. Daikon is also frequently used shredded and mixed into ponzu (a soy sauce and citrus juice condiment) as a dip. Simmered dishes are also popular such as oden. Cut and dried daikon is called Kiriboshi-daikon(literally, cut-dried daikon) which is a common method of preserving food in Japan. Daikon radish sprouts (Kaiware-daikon) are used for salad or garnishing of sashimi. Daikon leaf is frequently eaten as green vegetables. Pickles and stir frying are common. The Daikon leaf is one of a leaves of Festival of Seven Herbs, called suzushiro.


In South India, daikon is the principal ingredient in a variety of sambhar, in which roundels of the radish are boiled with onions, tamarind pulp, lentils and a special spice powder. When cooked, it can release a very strong odor. This soup called 'mullangi sambar' (முள்ளங்கி சாம்பார்) is very popular and mixed with cooked rice to make a good meal.

( information from internet)

I harvested 3 of them yesterday. One ( not in the photo) goes in to my sambhar or Dhal curry. 2 more is inside the fridge. The leaves are kept to for stir fry! The leaf taste a bit like Sawi. One of them have started flower but the root is not hard.