Daikon

Daikon is a large white radish originating from Asia, where it is a staple ingredient in Japanese, Chinese and Korean cuisine. Unlike European radishes, it has a milder, less pungent flavour with a slightly sweet note. It can be eaten raw, grated into salads or sliced thinly, but also cooked, braised, pickled or fermented. In Japanese cuisine it is an essential accompaniment to sushi and sashimi, served grated as a garnish known as daikon oroshi. It is low in calories, rich in vitamin C and contains enzymes that support digestion. When cooked, it mellows the heat of spicy dishes and adds freshness.