Daikon in Japanese Cuisine
Daikon is an incredibly versatile vegetable and its texture and taste change depending on how it is cut.
It is a popular garnish for sashimi; simply cut the daikon into thin strips and soak in water to make it crispy and bring out its refreshing, spicy flavour. Alternatively, it can be sliced and eaten as sashimi itself.
Daikon can also be grilled, stewed, used as a condiment when grated into daikon-oroshi, dried (kiriboshi-daikon) and pickled in a variety of ways. The most popular daikon pickles are takuan (yellow pickled radish), asazuke (light pickle in brine) and nukazuke (rice bran pickle).
Many ingredients complement daikon, such as soy sauce, as used in oden or daikon-oroshi, miso, as used in miso soup, salt, vinegar, and a wide range of dressings.
Popular Japanese dishes that feature this type of radish include stewed pork with daikon, squid and daikon, sweet and spicy stir-fry, daikon salad, daikon kinpira, pickles, ohitashi boiled greens, miso soup and kakiage (tempura) fritters.