Vegetable
Raphanus sativus longipinnatus
S tier
Raphanus sativus var. longipinnatus is the long white radish clade called daikon—large cylindrical roots with mild pungency, high water content, and culinary roles from raw grate to long simmer. It is still R. sativus but selected far from tiny red salad globes. Greens are also eaten in many cuisines. Grate, pickle, oden-simmer, or steak-roast thick slabs. Species/variety identity covers Japanese, Korean, and Chinese long white types listed here. Store cold to prevent pith.
Track this ingredient
Characteristics
Preparations
Traits
History
Long white radish types spread through East Asian agriculture.
Japanese cultivation specialised diverse daikon regional forms.
Daikon entered global produce via East Asian migration and trade.
Western groceries stocked longipinnatus daikon as a standard specialty root.