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About: Daikon, Raphanus sativus var. longipinnatus, also known by many other names depending on context, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. Native to China and Japan.
Eat: Try them baked or boiled in stews and soups or in a stir fry. Also try them lightly steamed with olive oil, salt or lemon juice for flavor. Eat them Raw. Slice daikon radishes and eat raw with a dip or add shredded raw Daikon radishes to salads. Daikon is also great in pickles and fermented sides like kimchi.
