13 Easy Japanese Daikon Radish Recipes

Dive into our collection of 13 Japanese Daikon Recipes. You will learn delicious ways to make the most of this versatile veggie, from leaves to the bottom!

6 different daikon dishes

Daikon is a Japanese root vegetable, and the crunchy texture and tenderness make it a perfect side dish or complement to many dishes! Do you know that Daikon is a whole food? It’s not just the roots we should be eating, but also all that skin and leaves. There isn’t anything in there to throw away!

I have listed my favorite daikon recipes below – all simple and easy to make! Plus, for quick tips on cooking daikon, check out my how-to guide. Let’s dive in!

Daikon: Japanese Radish

Daikon, often called white radish, is a winter radish variety known for its elongated shape and crisp texture. It is a very common vegetable in Japanese and Asian cooking. Learn more in this quick guide, “How to Cook Japanese Daikon Radish.”

1. Daikon Salad with Sesame Dressing

Daikon salad served on a plate.

This Daikon Salad is a quick and easy recipe with a creamy sesame dressing. If you’re looking for a simple and delicious way to enjoy daikon, this recipe is perfect!

2. Pickled Daikon

Japanese pickled daikon

This Japanese Pickled Daikon Radish is an excellent side or accompaniment to any meal. It’s crunchy, sweet, and refreshing, so it’ll go well with any dish! Traditional pickles take time, but this recipe is easy and quick to make!

3. Cough Syrup with Daikon and Honey

Honey daikon in a glass jar.

This Homemade Cough Syrup is a whole-food remedy made from only two ingredients: daikon and honey! Are you experiencing a dry cough? If yes, give this one a try!

4. Daikon Oroshi

Daikon oroshi.

Daikon Oroshi is a Japanese condiment made by grating raw daikon radish. The refreshing taste of daikon oroshi is often served with grilled fish and tempura in Japan, as it helps break down fatty foods.

5. Daikon Oroshi Mochi

Daikon oroshi mochi served on a plate.

This Daikon Oroshi Mochi is a delicious snack made with chewy mochi rice cakes topped with refreshing grated daikon. If you’re a fan of Japanese flavors, you will love this!

6. Daikon Nimono (Simmered Daikon)

daikon nimono(Japanese simmered dish) on a plate

Cook daikon and atsuage (deep-fried tofu) slowly in a pot and enjoy this Daikon Nimono Recipe. It’s flavorful, tender, and so easy to break with chopsticks.

7. Daikon Miso Soup

Daikon miso soup served on a bowl.

This Daikon Miso Soup is a hearty and healthy Japanese soup. The daikons are tender, and the dashi (soup stock) has an umami flavor that makes it rich in taste. If you love daikon and soup, this recipe is for you!

8. Daikon Skin Stir-Fry

daikon skin cooked with shiokombu

This simple but tasty Daikon Stir Fry only takes 10 minutes, so it’s the perfect dish if you’re looking for something quick tonight!

9. Fried Daikon

Fried daikon with ketchup.

Looking for a tasty side dish with Japanese daikon radish? This Fried Daikon is crispy outside with a soft juicy inside that you can’t resist!

10. Kiriboshi Daikon Salad

Kiriboshi Daikon(Dried radish) Salad | Chef JA Cooks My Simple Gohan If you wanna try something new, Kiriboshi Daikon Salad is nutritious and healthy, and easy to make . Here are some simple salad recipes that you can enjoy.

Kiriboshi Daikon Salad is a delicious, healthy, and filling dish. It has the natural taste of sweetness with a chewy texture that satisfies you!

11. Daikon Takikomi Gohan

Daikon takikomi gohan served on a bowl.

Craving authentic Japanese rice dishes? Give Daikon Takikomi Gohan a try! Learn to make this popular home-cooked favorite and enjoy a flavorful and satisfying meal at home!

12. Daikon Leaves Furikake

daikon leaves furikake.

Furikake (Japanese rice seasoning) is the most popular way to eat daikon leaves. It’s an easy-to-make and delicious condiment to eat with starchy Japanese rice.

How to prepare: Stir fry chopped daikon leaves with sesame oil, add 1 tbsp of soy sauce, 1 tbsp of mirin, and Katsuobushi (option, bonito flakes), and cook until the water evaporates. Turn off the heat and add toasted sesame seeds.

13. Daikon Leaves Green Smoothie

daikon leaves green smoothie.

I love daikon radishes with leaves! Fresh daikon leaves are the perfect ingredient for a green smoothie. They are richer in vitamin C and calcium than white roots!

How to prepare: Use a handful of leaves. Wash the leaves, cut them into four, add to a blender with one or two bananas and a kiwi, pour 1 cup of water (or more) and blend until smooth.

Grab Your Daikon eBook!

Dive deeper into daikon with this ultimate guide – everything you need to know about cooking with daikon and delicious recipes compiled in one convenient ebook!

Daikon ebook with blue backgrount.

Cooking with Daikon: Your Ultimate Guide

11 Japanese daikon recipes.

Leave a Rating!

I hope you enjoy these tasty Daikon Recipes! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

6 daikon recipes

13 Easy Japanese Daikon Radish Recipes

5 from 5 votes
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Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 4
Author: Juri Austin
Daikon radishes are earthy but versatile vegetables that can be eaten raw or cooked. If you want to learn how to cook it, here are 12 Japanese daikon radish recipes to help you get started!


  • 1 Daikon radish



Course: Side Dish
Cuisine: Japanese
Keyword: daikon recipes
Did You Make this recipe?Please Leave a star rating!

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  1. 5 stars
    I have also been growing Daikon radishes and am wondering if they are still good to eat when they have been growing and starting to flower?

    1. Hi David, it depends. Once it flowers, the white part is covered by fibers and becomes so hard. But if you peel it thick and you might be able to get the delicious soft part. You might wanna try and see the condition of your daikon. By the way, you can eat the flower. It’s called Nanohana and popular spring vegetable in Japan. Thanks for your comment!

  2. I navigated here after harvesting my first ever Daikon from the garden and learned SO much! Just finished eating the top 1/4 which as slightly peppery and enjoyably sweet. Definitely gets spicier towards the tip of the root. The peel wasn’t tough at all and I’m looking forward to using the rest soon as well as the gorgeous greens! Many thanks!