Although you many have never heard this name, it is huge in Asian salad dishes as well with many North American spicing agents. It is a long fat white radish used to spicy a salad with a strong watery juice when cut.
|Basic Preparation||chopped in slices to help release juices from the vegetable|
|Recommended Applications||Almost all Southeast Asian dished salads. or other stew based ingredients.|
|Taste & Aroma||Hot, Pungent|
|Cuisine||American, Southeast Asian, Japanese|
|Handling / Storage||Cool|
|Shelf Life||1+, 3+ if dried and garnished granulated|
|Country of Origin||United States, Japan|