Daikon

Daikon is a type of radish, usually the long white root vegetable known scientifically as *Raphanus sativus* var.

Daikon is a type of radish, usually the long white root vegetable known scientifically as *Raphanus sativus* var. *longipinnatus*. It is widely used in East Asian cooking and is known for its mild, crisp, slightly sweet flavour when raw. Daikon is eaten raw, cooked, or pickled, and is grown and consumed in many countries outside Asia as well.

Botany

Daikon is a cultivar of the radish species *Raphanus sativus* in the Brassicaceae family. It is typically distinguished by its long white root and faster-growing leaves, and is commonly referred to as a winter radish.

Culinary use

Daikon is used in many Asian cuisines in raw preparations, soups, stews, stir-fries, braises, and pickles. Its texture and flavour change with cooking, becoming softer and milder when simmered.

Nutritional profile

Daikon is generally described as low in calories and high in water content. Sources commonly note vitamin C, fibre, and other nutrients such as potassium and folate.

Distribution and cultivation

Daikon originated in continental East Asia and is now grown and consumed widely. It is a familiar ingredient in Japanese, Korean, Chinese, Vietnamese, and Indian cooking.