Field guide · Autumn–winter

Daikon / mooli

One root, two names depending on which shop you found it in — daikon in Japanese kitchens, mooli wherever the UK's South Asian greengrocers sell it, often both sitting unlabelled next to the more familiar radishes. Raw, it's mild and a little peppery, good grated into a slaw. Cooked, the sharpness disappears entirely and it turns soft and faintly sweet, closer to a turnip than anything spicy. Simplest thing to do with it: slice thin, salt lightly, leave for ten minutes, and it's already most of the way to a quick pickle.

Noted 2026-07-20