Daikon

A pile of Daikon in the Supermarket

Daikon (大根) is a mild-flavored Japanese giant white radish usually called daikon radish in US supermarkets. Although there are many varieties of daikon, the most common is carrot shaped, approximately 8-14 inches long and 2-4 inches in diameter. One of the most unlikely shaped daikon is Sakurajima Daikon from the Kagoshima prefecture that is shaped like an oversized turnip with white outside and bright pink inside.

Daikon is an essential part of Japanese cuisine being used as a garnish for many dishes like sushi or as a simmered vegetable served in its own right. Daikon is also commonly grated and served either as a garnish or as an accent in soups such as miso soup. The shredded and dried Daikon is called Kiriboshi Daikon (切干大根), lit. cut and dried Daikon. Pickled whole daikon is called takuan (沢庵), and has a bright yellow color. It is claimed, but not historically supported that a Buddhist monk called Takuan had first made this pickled daikon to supply vegetables for long winter. Pickled sliced daikon is called Senmaizuke (千枚漬け) and is a famous product of Kyoto.

Fresh leaves of Daikon can also be eaten as salad but they are often cut when sold in a store because they do not adjust to the refrigerator well becoming yellow quite easily.