Daikon is a type of winter radish, known by many other names, depending on the cultural context. It’s known for its mild flavor and the short time it needs to be produced. It originated in the Southeast Asia and is now wide spread across the world.
It’s mostly the roots of the plant that are used for culinary purposes but the leafs could be used as well as an addition to salads, pastas and sandwiches. There are also a number of non-white varieties, with mostly a decorative use.
- Daikon means big root in Japanese
- Daikon is used in preparing metal surfaces for chemical patination, for example under the Rokushō process.
- Growing in the same tile as a potato, increase the yield of potatoes.