Daikon

This salad from Street in Los Angeles is inspired by Vietnamese green papaya salad.

Typically a spicy dish of fermented firm leafy cabbage and other vegetables, this mild version omits chilies. 

From author Sonoko Sakai, this Japanese omelet is distinguished by its fluffy layers, with a touch of sweetness from maple syrup.

A rich vegetable broth, slightly sweetened with fruit, is the base of this comforting vegan pho.

Like all Shojin Ryori (Buddhist temple cuisine) dishes, this tofu and vegetable soup is vegan. Kenchin jiru is a really hearty, comforting winter soup.

Salting fish removes the fishy-tasting juice from the flesh.

This simple grilled or broiled preparation helps fresh shiitake mushrooms shine. Serve the grilled mushrooms garnished with grated daikon and yuzu.

The noodles for this Tibetan soup are made by pulling the dough and tossing it into the Thenthuk pot.

Use any combination of vegetables for tempura—the list is as long as the vegetables available at your market.

To make this dish extra crispy, sauté the ingredients separately and use cold, cooked rice. As you're stir-frying, toss the rice, pausing frequently to allow it to interact with the heat at the bottom of the pan—this will give it a nice toast.

This technique is nothing short of amazing—even if you're finicky about your pickles.

This quick and easy recipe makes an ideal weeknight dinner. High levels of selenium, magnesium, and vitamin B12 make this dish a nutritional powerhouse.

Baste grilled steaks with a sweet and spicy chile-ginger sauce, then pile into tortillas with kimchi, cilantro, and mayo for a fusion dinner everyone will love.

A kicky chile-lime dressing wakes up your weeknight salmon.

Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.

This popular Thai dish has been cooked regularly in our kitchen ever since we first tried it in Bangkok. The first time we made it at home, we stayed true to the original recipe by stir-frying rice noodles in a sweet and a slightly spicy sauce, but through the years, it has slowly transformed into something new. Instead of stir-frying rice noodles, we now simply peel a daikon radish (courgette/zucchini also works fine) into thin strips that we toss with carrot strands, tofu and fresh herbs and cover with a peanut butter and lime dressing. Even though we have changed both cooking method and ingredients, it still has that wonderful flavor combination of sweet, nutty, tangy and a little spicy and the experience is light, fresh and, in our opinion, even tastier.

This juice is very interesting and possesses significant health benefits because of the combination of ginger and radish. Give it a try for a change of pace.