Radishes come in many shapes and sizes and are now making a fall appearance in Crabtree CSA boxes and market booths. Our Daikon radishes are growing pretty large. To celebrate this year’s crop of Japanese root veggies as well as prevent food waste, we invite you to consider consuming the entire plant, not just the delightfully crunchy root. This week we’re sharing two recipes, one for the Daikon tops and one for the bottoms (roots). Daikon radish roots have an earthy bite that mellow when heated. Their greens, while sometimes overlooked and tossed aside, are highly nutritious and mouthwatering when made into furikake, a Japanese rice seasoning, then added to steamed rice, miso soup, or stir fry.
Recipe adapted from: https://www.justonecookbook.com/daikon-leaves-furikake/