Daikon Radish (Raphanus sativus var. longipinnatus)
About Daikon Radish
Daikon radish is a long, white, winter radish with a mild peppery bite and juicy crunch. Unlike Western radishes, it’s less fiery and more versatile — perfect raw, pickled, braised, or grated.
It’s a staple in East Asian kitchens, where it adds brightness to broths, crunch to salads, and sweetness to slow-simmered stews.
The History of Daikon Radish
Daikon has been cultivated for over 2,000 years, originating in the eastern Mediterranean and spreading across Asia. In Japan, China, and Korea, it became a foundational ingredient — celebrated in everything from kimchi to oden.
In Japan, daikon is revered for its purifying symbolism and often served alongside fried foods to aid digestion.
The Science of Daikon Radish
Daikon contains myrosinase, an enzyme that converts glucosinolates into compounds with antibacterial and digestive benefits. It’s high in vitamin C, fiber, and digestive enzymes like amylase.
Its spicy edge comes from isothiocyanates, the same compounds found in mustard and horseradish.
The Geography of Daikon Radish
Grown in cool seasons, daikon thrives in Japan, Korea, China, and the U.S. West Coast. It’s also cultivated in India and parts of Europe, especially for pickling and fermentation.
In Japan, daikon is the most consumed vegetable by volume — and appears at nearly every meal in some form.
Varieties of Daikon Radish
Aokubi
Classic Japanese variety — long, slender, with a gentle bite and clean white flesh.
Miyashige
Heirloom type from Japan, ideal for simmering or pickling. Thick, uniform roots.
Korean Mu
Shorter and stubbier with a green top. Sweeter and firmer — used in kimchi and soups.
Watermelon Radish
Not a true daikon but related. Pale green exterior and pink interior — stunning raw.
KN-Bravo
Purple-skinned daikon with mild flavor and crisp texture — ideal for salads and slaws.
FAQs All your questions about Daikon Radish: answered
Is daikon the same as regular radish?
It’s a type of radish, but much milder and larger. Western radishes are spicier and smaller.
Can you eat daikon raw?
Yes — it’s delicious grated, sliced, or shredded. Raw daikon is crisp and juicy.
What does cooked daikon taste like?
It mellows and sweetens. When braised, it absorbs flavor beautifully and becomes tender.
Is daikon good for digestion?
Yes — it’s used traditionally to aid digestion, especially after fried foods.