Vegetable

Japanese Daikon

S tier

Japanese daikon as a market class means long, white, smooth roots for grated oroshi, takuan pickles, and nabe—mild when cool-grown, crisply watery, and sized for restaurant box graters. Many named cultivars sit under this cultural class; the eating ideal is clean heat and no pith. Skin is thin white. Serve grated with soy and citrus; simmer in broths until translucent-sweet. Essential to tempura plates as a digestive foil. Prefer firm heavy roots.