The cool days of Fall are joined by root vegetables. And the symphony of Fall colors are accentuated by new introductions to my taste buds. This past week I discovered the Chinese radish shinrimei, otherwise known as horseheart or watermelon radish. This ball shaped heirloom variant of the daikon radish is white and green on the outside with a vibrant pink flesh. It is crisp with a mild and sweet flavor as compared to other types of radish.
While shinrimei can be braised, cooked, or even mashed, I cannot bear to bleed away the striking color in a cooked dish. I usually have shinrimei raw as a snack, as part of a salad, or even served with dip.
