Daikon is a mild-flavored East Asian giant white radish. Though most widely known as daikon, the radish is also known under other names, including daikon radish, Japanese or Chinese radish, winter radish, and others.
Daikon has high water content and is very low in calories. It is rich in vitamin C, potassium and folate and a good source of magnesium.
To Prepare, scrub thoroughly with a brush under running water, peel with a peeler as you would a carrot, then dice or grate for use. Daikon (including fresh tops) can be stir-fried in a little ghee or olive oil with the spice mix recommended for your skin or body type. It can be diced and added to soups or lentils during the cooking process, or it can be cut into larger pieces or rounds and steamed, grilled or baked.
Although Daikon radishes can be eaten raw, in Japan, they are served either pickled or preserved.