Daikon is a long, white (to light green) radish used in Japanese and other Asian cooking. The word daikon is derived from the Japanese words dai (large) and kon (root). Use of this popular vegetable dates back to the 8th century.
The vegetable is quite versatile and can be added to soups, noodles or chopped, shredded and used in salads or as a garnish. It is even used pickled (takuan) in sushi.
If you can't find daikon you can substitute: (per pound needed)
metric conversions →