Daikon and Lo Bok are great sources of Vitamin C and are a good source of fibre.

Daikon & Lo Bok

Daikon and lo bok, often known as winter radish or oriental radish, are members of the same family and can be distinguished by their size and shape. Daikon is typically longer and more slender, whereas lo bok is shorter and thicker. Both vegetables are known for their crunchy texture and are widely used in Asian cuisine.

Daikon

The word “daikon” is Japanese, where “dai” means “big” or “great” and “kon” means “root,” together translating to “big root.” This large white radish features crisp, refreshing flesh with a mild, sweet flavour at the top and a peppery kick at the bottom.

Select:
Long and slender daikons with smooth, shiny white skin.

Local BCfresh daikon is available August through September.

Trim daikon stem and root ends. Leave whole, slice, shred or chop. Daikon may be steamed, boiled or sautéed. However, remember that a shorter cooking time will preserve flavour.
Raw, pickled, steamed, boiled, sautéed, stir-fried

Keep daikon refrigerated it in a plastic bag.

Lo Bok

The flavour of Lo Bok is similar to a mild radish. The flesh is crisp and perfect for adding crunch to a salad or stir-fry.

Local BCfresh lo bok is available August through September.

Trim lo bok stem and root ends. Leave whole, slice, shred or chop. Lo bok may be steamed, boiled or sautéed. However, remember that a shorter cooking time will preserve flavour.
Raw, steamed, boiled, sautéed, stir-fried

Keep lo bok refrigerated it in a plastic bag.