Daikon (Japanese radish)

The most popular vegetable in Japan is the daikon radish, beating out onions and cabbage. The name Daikon is derived from two Japanese words such as “dai” which means “large” and “kon” which means “root”. Roots are 6 to 20 inches long and 2 to 4 inches in diameter. Daikon are available year-round, has a crunchy texture and a light peppery and sweet taste. From pickles to salad and soups to simmered dishes, it’s widely used in Japanese cooking.