Daikon is one of the most common vegetables in Japan since the olden days.
The flavor of daikon varies depending on which section you eat; the taste is semi-sweet close to the top, but becomes bitter toward the end. Because of the mild flavor, the top portion is often used raw, such as in salads. The middle section is softer and known for the well-balanced taste. This part is often used for “Oden” (one of Japanese one-pot dishes). The bitter end section is drier and often used for pickles.
For grated daikon, we recommend you use the top portion of the vegetable. Cut daikon vertically, and grate along the fiber.
