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Daikon is a large, mild white radish essential to Asian cuisine. Unlike red radishes, daikon has a crisp, juicy texture with subtle peppery sweetness. It's excellent raw, fermented, or cooked, and aids digestion of fatty foods.
Daikon contains enzymes (amylase, diastase, esterase) that help break down fats, proteins, and carbohydrates. This is why grated daikon traditionally accompanies tempura, grilled fish, and other rich dishes - it aids digestion and cleanses the palate.
Yes! Daikon greens are edible and nutritious, containing even more vitamin C than the root. They taste similar to turnip greens - slightly bitter and peppery. Sauté them, add to soups, or ferment them. They're commonly used in Korean cuisine.
Daikon is much larger (12-18 inches), milder, and less peppery than red radishes. It has white flesh throughout and becomes sweet when cooked. Red radishes stay crisp and pungent. Daikon works better for cooking while red radishes are typically eaten raw.
Store whole daikon wrapped in plastic in the refrigerator for up to 2 weeks. Cut daikon should be wrapped tightly and used within 1 week. Leaves are edible but wilt quickly - use within 2-3 days.
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