daikon

Daikon is a large, white-rooted radish cultivar of the species Raphanus sativus, commonly grown in East Asia for its lengthy, pale taproot. It is often referred to simply as daikon or white radish, and in Japanese horticulture it is associated with the long white form known in many markets.

The root typically ranges from about 20 to 60 centimeters in length, with a crisp flesh and a thin, bright white skin. The flavor is mild and slightly peppery when the roots are large, while younger roots are sweeter and juicier. The greens above the root are edible and are used as leafy vegetables in many dishes. Daikon varieties differ in length, shape, and intended use, including very long, cylindrical forms and shorter, bulb-like types.

Cultivation requires cool-season growth and well-drained, fertile soil. Daikon prefers consistent moisture and protection from extreme heat, which can cause woody textures or bitterness. It can be grown in many temperate regions and is often grown in winter or spring crops. Harvest timing affects texture and flavor, with earlier harvests yielding milder roots that store better.

Culinary uses are diverse. Daikon can be eaten raw, shredded in salads or garnishes, and used as a palate-cleansing condiment. It is also pickled, cooked into soups, stews, or braised dishes, and is a key component in several East Asian preparations such as tsukemono. Nutrition-wise, it provides low calories and is a source of vitamin C, potassium, and dietary fiber.

See also Raphanus sativus; chop-and-serve vegetables; tsukemono.