Daikon Radish

Vegetable

Daikon Radish is a long, white root vegetable widely used in East Asian cuisines. Its name means “big root” in Japanese, and it is prized for its crisp texture and mild, peppery flavor that is less sharp than small red radishes. The roots can grow over a foot long and are typically cylindrical, with smooth white skin and juicy flesh.

How chefs use it:

Soups & Stews: Common in Japanese oden, Korean beef soups (galbitang), and Chinese braises.

Pickled: Made into Japanese takuan, Korean danmuji, or Vietnamese đồ chua.

Raw: Shredded into salads, sushi garnishes, or slaws for a refreshing crunch.

Stir-Fries & Curries: Sautéed with soy, garlic, or curry spices.

Leaves: Young greens are also edible, sautéed or used in miso soups.

Texture & Prep Tips: Firm, crisp, and juicy. Peel the skin for a milder flavor, or leave it on for extra bite. Cooking softens the radish, bringing out sweetness and reducing sharpness. Best stored cool to maintain crunch.

Flavor profile in a dish: Mild, peppery, and slightly sweet when raw, becoming tender and subtly sweet when cooked. Acts as a flavor sponge in soups and braises.