Daikon Radish

Daikon Radish, or plain daikon ("big root") is used for many dishes in Japanese cuisine, and can be prepared like any other vegetable (stewed, pickled, consumed raw as a salad…etc). Daikon is best when they are harvested during the winter since they taste sweeter. The daikon becomes very spicy during warm seasons and is not suitable for raw consumption. Daikon acts as a digestive and works well if it is consumed raw.

Daikon is frequently used to make garnishes (tsuma) in sushi. They are also used to prepare poached octopus, and to make momiji oroshi (grated daikon and red chili pepper).