Essentially and very big radish, the daikon is commonly a foot or more long and several inches in diameter with a smooth white skin with crisp juice flesh. The flavor can range from sweet, at the thickest part of the root closest to the tops, to more peppery and pungent toward its tapered bottom. It is commonly found in Asian dishes and is typically hotter than the common red table radish.
Daikon is frequently used shredded and mixed into ponzu (a soy sauce and citrus juice condiment) as a dip. Daikon is often served raw or pickled and is a great addition to salads and appetizers.
Wild forms of the radish and its relatives the mustards and turnip can be found over west Asia and Europe, suggesting that their domestication took place somewhere in that area.
There are a variety of radishes with varying sizes, shapes and flavors in the market.
- Celery root