NSC Japanese white radish, widely known as Daikon (or ⁠Japanese radish), is a mild, sweet, and crisp root vegetable native to East Asia.

 It is rich in vitamin C and digests easily, making it highly versatile for raw salads, braised dishes, and pickling.

Key Facts

• Meaning: The word daikon translates to "large root" in Japanese.


• Appearance: Long, cylindrical, smooth white roots that resemble an oversized pale carrot.


• Flavor Profile: Mildly peppery and sweet when raw, turning soft and tender when cooked