Daikon

Daikon, often referred to as Japanese radish, is a large, white root vegetable with a mild flavor and a crunchy texture. Its name, “daikon” literally translates to “big root” in Japanese, which is indicative of its appearance and size. This vegetable is characterized by its long, cylindrical shape, which can vary in length and thickness. The flesh is white, crisp, and juicy, with a flavor that ranges from mild and slightly sweet to peppery, depending on the variety and age of the radish. Daikon radishes are harvested in both summer and winter, with the winter variety being larger and milder in taste. 

Daikon is consumed in various forms, including raw, pickled, and cooked. It is commonly grated and served as a garnish for sashimi or added to salads for a refreshing crunch. Pickled daikon, known as takuan, is a popular side dish and bento box staple. When cooked, daikon is often included in soups, stews, and hot pots, such as oden, where it absorbs the flavors of the broth while contributing a tender texture.