Daikon, or Japanese radish, is one of two Asian radishes popular in the U.S. (the other being Lo Bok). Daikon is a member of the turnip family, but looks more like a large white carrot. it has a sharp yet sweet flavor and crispy radish-like texture.
How to Eat
Use fresh, sliced or grated in salads.
Daikon is high in vitamin C and calcium, and contains several antioxidants. Raw Daikon also contains healthy digestive enzymes that help the body process proteins, oil, fat and carbohydrates.