Instructions
1. Cut the Chinese radish into sections about 1½ inches long. Beginning at one end, cut away the peel and the flesh, holding the knife at a 45 degrees angle.
2. Turn the tapered end downward and carve a curved petal. Trim to remove angles and then carve the next petal so that it overlaps the first about halfway.
3. Once the outermost ring of petals has been formed, remove the flesh from around the petals, and then make the second ring in the same fashion, but positioning the petals between those of the outer ring. Keep the point of the knife angled towards the center so the petals remain close together as in an opening blossom. Continue on to the center.
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