Mooli: A Versatile Root Vegetable

Mooli, also known as daikon, is a large white radish used widely across East and South Asian cuisines. Its flavor is milder and less peppery than small red radishes, with a clean, fresh bite and a crisp texture that holds up well in both raw and lightly cooked preparations. In this episode, Louisa slices mooli into thin sheets and shapes them into delicate ruffles, adding visual elegance and textural contrast to her trout dish. Spencer suggested that compressing the mooli briefly in a light pickle would have brightened the dish. At home, try mooli thinly sliced in salads, quick-pickled in rice vinegar, shaved over grilled fish, or used as a crunchy garnish.