Daikon Daikon and Korean cuisines. Elongated in shape, it has a mild, slightly peppery flavor, much less pronounced than that of the classic red radish. , can be eaten raw in salads, pickled (as in tsukemono ), or cooked in soups, stews, and stir-fries.
Daikon , or julienned. It is naturally gluten-free and is a vegetable often used in light and healthy dishes.
