Radish is Raphanus sativus, an edible root vegetable. The skin color, size and shape of the radish depends on which variety it falls under. Skin color may be pink, red, white, green, black, purple or yellow, but the flesh underneath is always white. The shape may be globular, tapering, or cylindrical.
Daikon is a white radish with a mild flavor — sharp and astringent but not hot. The texture is crisp and watery quite similar to the texture of apple.
Daikon is native to China and Japan and is grown throughout the year. Daikon is actually the Japanese name of the vegetable (from dai, meaning large, and kon, meaning root) but that is the name by which it has come to be known in English. Its other English names include Oriental radish, Chinese radish, Japanese radish and icicle radish.
There are many varieties of daikon. Some have smooth skin, some are stouter, some are thinner and some are more watery than others. The differences are marked mainly by the region in which they were grown and harvested. As with any plant, temperature, humidity, soil composition and farming practices affect the characteristics of daikon.
Daikon can be pickled, added to soups or used as garnish. Below is a list of recipes cooked or served with daikon.
