Big, White Daikon Radishes, Juicy, Easy to Grate
Marty Martindale

We, here in the United States, haven’t been able to buy large, white daikon radishes until the DAIKONlast few years. This one radish has a bunch of names, probably due to its internationality. Some of them are  Japanese Radish, Chinese Radish, Korean Radish, Chai Tow, White Radish, Lo Bok, Satsuma or the Mooli Radish. They can be used in a variety of ways. One of its big attributes is its size and texture which lends itself well to grating for salads and marinating for sauces.

Their taste is pleasant, a touch zesty with a small hint of sweetness with a slight bite. Daikons are great raw, pickled, cooked and in Asian-type recipes.

Prize-winning, out-sized, daikons can grow to as long as three feet and weigh as much as 100 pounds. The average daikon, is harvested far smaller or about 8 to 14 inches in length and a little over a pound.

Although the daikon radish is credited for being Asian, it is believed to actually have originated in the Mediterranean back before 500 BCE.

Daikon radishes are rich in vitamin A, C and potassium.

Select daikon radishes which are firm, heavy for their size, free of blemishes and a clear white. They store well for weeks in the refrigerator, wrapped in plastic wrap.


  • Baked
  • Bibimbap
  • Boiled and mashed
  • Boiled with onion, tamarind, lentils
  • Brewed as a tea
  • Crudité
  • Daikon sprouts
  • Fish accompaniment
  • Grated into Ponzu as a dip
  • Hors d’oeuvres
  • Juices well
  • Kimchi
  • Leaves are edible
  • Microwaved with carrots, zucchini, green onions and butter with herbs
  • Miso marinated
  • Pickled
  • Salads
  • Sandwiches
  • Seviche
  • Shredded and dried
  • Shredded garnish for soups
  • Slaws
  • Soups
  • Spring rolls
  • Steamed
  • Stir fry
  • Sweet and sour daikons with cucumbers


Below is a list of foodsites with daikon recipes.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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