How to Cook Daikon and Everything You Need to Know!

What is Japanese Daikon Radish?

Daikon, also known as winter radish, is a type of large white radish in Japan. The word “Daikon” translates to “big root” in Japanese, describing its characteristic long, thick, and heavy appearance. Typically weighing between 1 to 2 kg (2 to 4 lbs), daikon comes in various types in Japan. One of the most common varieties is the Aokubi daikon, recognizable by its green color at the top.

What Does it Taste Like?

Daikon generally has an earthy taste, but its flavor changes based on the part you use. Its unique flavor profile has a sweet spot near its leaves and turns peppery towards the bottom. We will review the recipes suitable for each part in the next section.

• Top (near the leaves): Sweet, juicy, and crunchy
• Middle: Sweet, slightly peppery, and soft
• Bottom: Peppery and less juicy

Cooking Methods for Each Daikon Part

This long white root vegetable offers versatility in preparation, but you might not be sure how to cook it! As previously mentioned, daikon has different flavors from top to bottom; the sweet and juicy top part works perfectly for a raw daikon recipe, while the peppery bottom is excellent for spices or sauces. Let’s find out more!

Top Root

The top root is the sweetest part of the white root, so I highly recommend eating it raw in salads and pickles to enjoy the juicy and crunchy texture.

Middle Root

The middle root has a good balance of sweet flavor that works well for any cooking method. I especially like cooking a simmered dish (daikon nimono) with this part. Cut it into thick rounds and simmer them until tender, turning this humble root vegetable into something special!

Bottom Root

The bottom part of the daikon has a peppery taste. If you enjoy spicy flavors, you can make daikon oroshi and use it as a topping for noodles or natto over rice. The bottom of daikon is also a great addition to miso soup.

Daikon Leaves

Please don’t overlook the leaves; they are nutrient-rich, surpassing the white roots in nutritional content! So don’t throw the leaves away! It’s a great idea to incorporate it into a green smoothie, miso soup, or use it like other green leaves.

The Skin

When you peel the daikon, don’t throw the skin away! The skin is edible, and you can try delicious recipes such as stir fry with sesame oil or quick pickles with rice vinegar and sugar.

Storage

Being thick and long, Daikon radishes might leave you wondering how to store them. Here’s a simple way to keep these large roots fresh!

• Refrigerate: Cut off the leaves as they can absorb nutrients around the roots. Wrap it with plastic wrap or newspaper and one week in the fridge. Watch How to store daikon radish.
• Freeze: Cut and put in a freezer bag and keep it in the freezer for one month.
• Room temperature: Wrap daikon in a newspaper and store it in a dark and cool place for three weeks to one month.

How To Cut Daikon 6 Ways

Before cooking daikon radish for lunch or dinner tonight, let’s make sure you know how to cut a Japanese radish. Learn various ways to cut daikon pieces in this quick guide: How To Cut Daikon Radish (6 Ways).

12 Delicious Daikon Recipes to Try!

I’ve collected my favorite Japanese Daikon Radish Recipes, all simple and easy to make! You will discover delicious ways to make the most of this versatile vegetable from top to bottom! perfect side dish

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