Vegetables
Daikon radish
ダイコン だいこん daikon
Also known asdaikon
At its best in Jan, Feb, Nov, Dec
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Oden (simmered assortment in dashi)
Bevel the edges and parboil before simmering.
Buri daikon (yellowtail simmered with daikon)
Simmered with fish so the flavour soaks in.
Grated daikon
The tip end is the sharpest.
Kiriboshi daikon (dried daikon strips)
Dried to keep longer.
How to choose
Heavy in the hand with taut skin. If the leaves are attached, they should look lively.
Storage
Cut the leaves off before storing, or they draw moisture from the root. Wrap in newspaper and refrigerate.
Main areas
Good to know
The top is sweet and it grows sharper towards the tip. Use the top for salads and the tip for grating.
