Daikon is a variety of Japanese radish that is characterised by a large long root with a bright white skin. It has a milder flavour than the traditional red radish, being less pungent and more juicy. Daikon is commonly used in Asian cuisine, especially Japanese, Korean and Chinese. Japanese radish can be eaten in many ways. Raw daikon is often cut into thin slices and used as a salad topping or as a garnish for dishes such as sushi. Marinated daikon is called takuan, and cooked daikon goes well with soups and roasts. Grated Japanese radish is added to sashimi.

Daikon is also valued for its health properties, including its high vitamin C, potassium and phosphorus content. What's more, it is low in calories and well suited to those on a weight loss diet.