Lo Bok
For Chefs & Produce Managers Food Service: 323-584-4940 Produce Managers: 800-468-7111
Seasonality: Year Round
Origin: USA, Mexico
Lo Bok is a large Asian vegetable belonging to the same family as Daikon , a radish which often accompanies Asian dishes.
The origin of this radish can be traced back to ancient China. A variety of Daikon, Lo Bok is crisp and juicy, with a sweet flavor and light colored skin.
Shaped like a small football, Lo Bok ranges in length from 6 to 15 inches and can average 2 to 3 inches in diameter.
Used pickled or raw, Lo Bok is also served as a condiment and can be grated and made into a heavy pudding called Lo Baak Gor.
When selecting Melissa’s Lo Bok, look for well-formed, similarly shaped pieces. Lo Bok should be smooth, hard and free of soft spots or sprouts. Refrigerate, unwashed in a plastic bag for up to 10 days.
Lo Bok should be scrubbed with a brush under running water prior to use. Peel before using or grate with a sharp metal grater. Use raw in salads, as a garnish, or throw in a stir-fry.
Origin: USA, Mexico
Lo Bok is a large Asian vegetable belonging to the same family as Daikon , a radish which often accompanies Asian dishes.
The origin of this radish can be traced back to ancient China. A variety of Daikon, Lo Bok is crisp and juicy, with a sweet flavor and light colored skin.
Shaped like a small football, Lo Bok ranges in length from 6 to 15 inches and can average 2 to 3 inches in diameter.
Used pickled or raw, Lo Bok is also served as a condiment and can be grated and made into a heavy pudding called Lo Baak Gor.
When selecting Melissa’s Lo Bok, look for well-formed, similarly shaped pieces. Lo Bok should be smooth, hard and free of soft spots or sprouts. Refrigerate, unwashed in a plastic bag for up to 10 days.
Lo Bok should be scrubbed with a brush under running water prior to use. Peel before using or grate with a sharp metal grater. Use raw in salads, as a garnish, or throw in a stir-fry.
