Daikon (giant white radish) Daikon is a very popular and versatile Japanese vegetable. It can be eaten raw or cooked or grated into daikon-oroshi, a refreshing topping used to counteract the oiliness of dishes like grilled fish and tempura. Especially the bottom half a daikon is often quite spicy like other radish varieties. However, when cooked, this spiciness disappears and the vegetable becomes slightly sweet. When used raw, daikon is usually cut into julienne strips and paired with mizuna leaves in a salad. When cooked, daikon is usually boiled in soups, stews or hot pot (nabe) dishes . It is the most popular ingredient in the oden hot pot. Daikon also makes Japan's most popular pickle. Known as takuan, pickled daikon is included in virtually every dish of Japanese pickles. During the harvesting season, daikon hanging from farm houses in preparation for pickling is a common countryside sight.

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