juvinious
Well-Known Member
Mochiko (rice flour) should be available at any asian mart. If you can't get a hold of korean radish, you can use daikon which is pretty similar but larger also found at asian marts. I wouldn't recommend subbing the rice flour but if you absolutely must I think the closest would be corn starch but I haven't tried. Otherwise you can forgo the radish all together or try something similar (i.e. red radish, carrot) though it won't be the authentic flavor profile you are going for. Good luck.