Daikon

Daikon (Japanese radish) is white, with a peppery taste. The leaf and stem contain more Vitamin C, calcium and iron than the root. It is a versatile ingredient, which is often served grated (daikon oroshi), for example with tempura dipping sauce, or as pickles. It may also be cut into chunks and cooked in dashi, most notably in the warming winter stew called o-den.

Daikon (Japanese radish) is white, with a peppery taste.