Raw, pickled, or cooked, daikon is a popular Asian ingredient that is finding its way into American palates. The name “daikon” comes from the Japanese words for “dai” (meaning large) and “kon” (meaning root). More daikon is produced in Japan then any other vegetable and for proper growth, daikon requires deep, loose, and moist soil. Daikon resembles a long, white carrot and has the taste of a mild radish, and it can be cooked in similar ways to these two familiar vegetables. Daikon is most traditionally used in dishes such as kimchi and oden. But as the vegetable is quite versatile, it can also be simmered in soups or sliced thin and baked to make chips. Daikon is rich in vitamin C and contains enzymes that aid in digestion. When purchasing daikon, check that the roots are free of cracks and bruises. They will keep well in refrigeration if placed in a sealed container or plastic bag to maintain high humidity.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Available From

Articles about Daikon

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.

July 04, 2014

On the Farm at Marin Roots

Take a behind-the-scenes look at organic veggie growing with the young farmers at Marin Roots Farm.

July 02, 2014

Volunteer of the Month: Rafael Zuniga

Rafael’s passion for good food stems from his work with children and youth.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »