Radish Mooli White, Each

White Mooli Radish is a whole white mooli — the large, mild Japanese daikon radish used extensively across Asian cuisines. Mooli is a crisp, juicy root with a mild, slightly peppery flavour considerably gentler than smaller European radishes. As a result, it suits both raw and cooked preparations. Furthermore, it is the essential ingredient in Japanese pickles, Korean kimchi and Vietnamese bánh mì. In particular, it absorbs flavours from braising liquids beautifully.

About White Mooli Radish

We source our vegetables and seasonal produce from specialist growers across Britain and Europe. In particular, we select every variety for its flavour, condition and provenance. As a result, the produce we deliver meets a standard well above what most supermarkets carry. Furthermore, we prioritise seasonal and heritage varieties over commodity produce. These varieties exist because growers selected them for taste, not yield or shelf life. However, they require more care and attention to grow. In particular, heritage and specialty vegetables often have shorter seasons and more demanding growing conditions. Additionally, we work with growers who share our commitment to quality. A short supply chain from grower to your door makes all the difference to freshness. That is why White Mooli Radish from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose White Mooli Radish From Us

Cooking with genuinely seasonal and specialty produce transforms everyday dishes. In contrast to commodity vegetables, these varieties carry a depth of flavour that rewards simple treatment. As a result, the best preparation is often the simplest. Furthermore, freshness is everything with vegetables. We deliver direct from our suppliers so you cook with produce at its peak. However, even the finest vegetables need a little attention in the kitchen. In particular, most benefit from minimal cooking rather than long boiling. Moreover, good olive oil, sea salt and a little acidity — lemon juice or a splash of vinegar — bring out the best in almost everything. Additionally, the variety and provenance of what you cook matters. That is why we choose these ingredients so carefully.

How to Cook White Mooli Radish

To get the very best from White Mooli Radish:

• Slice thinly on a mandoline and serve raw in salads or as a garnish for sushi and sashimi.
• Quick-pickle in rice vinegar, sugar, salt and a little chilli for a versatile Asian condiment.
• Furthermore, braise thickly sliced mooli in dashi, soy and mirin for a classic Japanese daikon stew.
• Additionally, grate and serve alongside grilled fish or gyoza as oroshi daikon — a classic Japanese accompaniment.

Perfect Pairings

White Mooli Radish pairs beautifully with:

• Soy sauce, sesame oil, rice vinegar and fresh ginger — the essential Asian aromatics
• Sushi, sashimi or a Japanese-style salad alongside
• A cold Japanese lager, sake or a dry Riesling
• Ponzu, miso or yuzu dressing for a refined Japanese-inspired dish

Storage: Store in a cool, dark, dry place or refrigerate. Root vegetables keep well for several days after delivery. Furthermore, most roots can be peeled in advance and stored in cold water. However, use as soon as possible for the finest flavour and texture. Delivered fresh and ready to prepare.

However you prepare it, White Mooli Radish brings a depth of flavour and quality to the table that commodity produce simply cannot match. Moreover, cooking with the finest seasonal produce is one of the great pleasures of the kitchen.