White Radish (Daikon)

Daikon is a very common vegetable in Japan. It is a large white radish that is used all year round and has endless uses in Japanese cuisine.

Daikon is eaten either raw, pickled or cooked. The skin is usually peeled and the daikon is sliced or cut into pieces. The part closest to the leaves is considered to be the sweetest and often used in salads. The end of the root has a slightly spicy taste and is usually cooked in soups or nimono (boiled and seasoned vegetables).

 

Raw daikon is used throughout Japan to complement the taste of oily foods or raw fish and more importantly to aid their digestion. Really finely grated daikon (daikon oroshi) is often served alongside fish or tofu as a condiment or added to dipping sauces for tempura or noodles. The daikon leaf can also be eaten and cooked much like any other green leaf vegetable.