Japanese Radish
Japanese Radish (Daikon: だいこん)
Best seasons
- Jan.
- Feb.
- Mar.
- Apr.
- May
- Jun.
- Jul.
- Aug.
- Sep.
- Oct.
- Nov.
- Dec.
Specialty areas.
Chiba-ken, Hokkaido, Aomori-ken
Recommendation.
Pickled, used in nimono (simmered dish), added to miso soup, grated to accompany grilled fish, or grated and added to sauce that tops meats and fried foods. Radish is indispensible in Japanese cooking.