Daikon

Daikon is the Japanese name (dai meaning large and kon meaning root) of a specific type of mild-flavored radish. More daikon is produced in Japan than any other vegetable, and varieties are cultivated throughout the world. Daikon looks like an oversized, white carrot, reaching diameters of up to 4 inches and lengths of nearly 2 feet. They come in several shapes (spherical, oblong, and cylindrical) and though they are most commonly white, some varieties are yellow, green or black. Daikon is versatile and can be used like other types of radishes - eaten raw in salads, stir-fried, boiled, pickled, or simmered in soups.

Click on a thumbnail to enlarge the image.

Share this:

  • Nutrition Info
  • Serving Size: 1/2 cup, 30g
  • Amount per serving
  • Calories: 15
  • Calories from fat: 9
  • Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Total Carbs: 1g
    • Fiber: 0g
    • Sugars: g
  • Protein: 0g
  • Vitamin A: 2%
  • Vitamin C: 15%
  • Calcium: 0%
  • Iron: 0%

Availability

Handling & Storage

Varieties

Available year round

Also Known As

  • Japanese radish
  • Chinese radish
  • winter radish

Store in a cool, dry place for up to several weeks

 

  • Sakurajima

Recipes

No recipes are currently available for this item.