Daikon Radish

Vegetables

Daikon radish is a large, white, mild-flavored root vegetable commonly used in Asian cuisines. It is versatile, served raw in salads and pickles, simmered in soups and stews, or braised in savory dishes. Its crunchy texture and refreshing taste make it a staple in Japanese, Korean, and Chinese cooking. The greens are also edible, often stir-fried or used in soups.