Mooli, also known as daikon in Japan (and the US), is a long, white radish with a gentle heat and a surprisingly versatile nature. Found across winter markets in India and East Asia, it’s a staple in everyday cooking, a festive favourite, and even a traditional remedy for digestion.
I grew up in a Bengali household in India where cubes of Mooli would be lovingly dropped into a vegetable dish or stew or a dal and its pungency would transform into comfortable umami. In South Indian kitchens, it is similarly purposed to lend its soft bite and peppery notes to sambar or mor kuzhambu, soaking up the sharp tamarind or mellow yoghurt-based gravies. In North India, mooli often takes centre stage—whether grated into mooli ke kofte (soft radish dumplings simmered in spiced gravy) or stuffed into buttery mooli parathas. Japanese cooks simmer it gently in oden, slice it raw for salads, or grate it as a refreshing side to rich fried dishes like tempura.
What’s lovely about mooli is its adaptability. Raw, it’s crisp and invigorating. Cooked, it becomes juicy, earthy, and mild. Roast it slowly, and it turns almost sweet, caramelised at the edges. It brings depth without overwhelming, making it perfect for balancing complex flavours.
Nutritionally, mooli is rich in vitamin C and digestive enzymes — one reason it’s so often served alongside heavier meals. It doesn’t just add texture or volume; it supports the dish and the diner alike.
In a world obsessed with rare ingredients and exotic flavours, mooli is a quiet reminder of how rewarding the ordinary can be. Treated with care, this simple root offers nourishment, comfort, and subtle brilliance — from a rustic village paratha to a refined Japanese broth.
Whether you know it as mooli, daikon, or white radish, this humble vegetable invites us to pay attention to the small things — the crunch, the aroma, and the quiet satisfaction of a well-cooked meal.
