Mooli, otherwise known as white or oriental radish, looks like a large, smooth, elongated parsnip. It has a hot, peppery flavour, similar to conventional radish, though slightly milder.

Mooli is used a lot in Asian cuisine. In Japan it is especially enjoyed with sushi, miso soup or made into pickle. In Indian recipes it may be curried, pickled or mixed into yoghurt.

MOOLI are classed as a vegetable.


Mooli is appetising eaten raw in salads or as a garnish. However, unlike other radishes, it is also very good cooked. Salt the prepared mooli before cooking, leave to stand for 30 minutes, then boil or steam until tender. Soaking in iced water can revive tired mooli.

Nutritional Information

Typical values per 100g: energy 12 kcal, 49 kJ; protein 0.7g; carbohydrate 1.9g; fat 0.2g.


Peel, then slice or grate.


Store in refrigerator for up to 7 days.


Look for firm mooli with smooth skin. Avoid those that appear limp and wrinkled.

Fun Fact

In Japan, mooli is often carved into flowers, dragons and phoenix as a garnish.


Shown below is where this item grows in the world and where it may come from when you buy it at your supermarket or local shop.