Daikons are most often associated with Japanese cuisine. The Daikon is a common fall and winter box item. See if you can taste the difference between the thickest part of the radish, close to the green leaf top, and the end of the tap root; one side will be sweeter and the other more pungent and spicy.
Radishes naturally aid digestion and these have a more delicate flavor than red radishes and can add a nice crunch to various raw or cooked dishes, including salads, soups, or stews.
Add a plate of sliced Daikons to the dinner table as a condiment to accompany your meal; radishes naturally aid digestion. Peel and slice to add to salads or to serve with a dip. Grate or chop into matchsticks to be added to a stir-fry. Cut into the shape of fries, toss with oil and spices and roast or fry in a skillet until brown and crisp.
Use a vegetable peeler to slice long narrow ribbons of Dakion to serve as noodle substitutes. (Just soak in cold salt water for about fifteen minutes, then heat with your preferred sauce right before serving. This suggestion comes straight from KMK’s home kitchen.)
Make quick pickles to serve with rice or as a condiment. Chop the greens to add to soups or a stir-fry. Coat thin slices of Daikon radish with olive oil, season with salt and spices and broil in the oven for crisp Daikon chips. Roast or sauté and use as a carbless substitute for potatoes.
Store your Daikon radish in a plastic bag or in the crisper drawer in the refrigerator. It should keep for several weeks, but the sooner you eat it, the more mild the flavor will be. If the radish comes with greens attached, be sure and remove them before storing. The greens are also edible.
Cooking radishes at a high heat for an extended time will subdue any bitterness in the radish’s flavor.