Daikon radish.

Hua chai thao is the long white radish you see stacked at every Thai market, thick as a wrist and sometimes longer than a forearm. Raw, the flesh is crisp and juicy, with a mild peppery bite. Simmer it and it changes character, going soft, almost see-through and gently sweet as it soaks up the broth. A good root feels heavy for its size, with smooth, tight skin.

Ways to use it

• Cut into thick rounds and simmer with pork ribs for kaeng jued hua chai thao, the clear radish soup, until the pieces turn translucent.
• Grate it and steam with rice flour to make khanom pak kad, the radish cake, then pan fry slices with egg and bean sprouts.
• Slice thin and leave in a quick pickle of vinegar, sugar and salt for a crunchy side.
• Grate it raw and serve a small mound beside grilled fish.
• Add chunks to a braise of pork or chicken in soy sauce.

Peel it with a vegetable peeler. The top, near the leaves, is usually the sweetest part, and the tip is the sharpest.

Storing it

Twist or cut off any leaves, because they draw moisture out of the root. Keep the root unwashed in a plastic bag in the fridge drawer, and use it within a few days. Scrub it under running water just before you peel it.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.