How is Daikon used in Thai cooking?

Daikon is a long white radish, shaped like an oversized carrot, with a mild, slightly sweet flavour far gentler than the small red radishes most people know. Grown across Asia and a fixture of Japanese cooking, it turns up in soups and pickles, where it softens and turns almost translucent as it cooks while soaking up the broth around it. Raw, it's crisp and clean; simmered, it's silky and mild - a quiet vegetable that takes on the flavours it's cooked with.

Can I cook with Daikon in a Chiang Mai cooking class?

Yes - we use Daikon in our hands-on classes. Explore them on our Cooking Classes page.

Daikon - Fresh Thai Vegetables | Thai Akha Kitchen

Daikon is a long white radish, shaped like an oversized carrot, with a mild, slightly sweet flavour far gentler than the small red radishes most people…

Daikon - Fresh Thai Vegetables | Thai Akha Kitchen Daikon is a long white radish, shaped like an oversized carrot, with a mild, slightly sweet flavour far gentler than the small red radishes most people…