white daikon chef’s guide – how to cook with it, buy, prep

One of my favorite vegetables to keep in the kitchen is white daikon. It's crisp and light when raw, but turns tender and flavorful when cooked. With its mildly sweet, peppery taste and satisfying toothsome texture, daikon holds up beautifully in stir-fries, stews, soups, and even the oven. It's just as delicious on its own as it is paired with bold ingredients.

I've enjoyed using daikon in traditional East Asian recipes for years, long before I trained as a chef and dietitian. Along the way, I've gotten to know this versatile root veggie from leaf to tip, and have developed tried-and-true cooking techniques to bring out its best qualities.

In this detailed guide, I'm sharing everything I know: how to select the best daikon radish, how to prep, cut, and store it, and how to cook with daikon — from quick pickles and cozy soups to fresh salads, simple braises, and more!

✨ quick facts

• name: In Mandarin, Chinese, this popular radish is simply called “white radish” (白蘿蔔) [bái luóbo], but in the U.S. it's more commonly known as daikon (大根 in Kanji characters in Japanese meaning "big root") or "Japanese radish." In Taiwanese, it's chai tow (菜頭), and lobak or lo pak (meaning "radish") in Cantonese, among other names from various countries. Some other names include Chinese radish and icicle radish.
• storage time: when stored properly, they can stay fresh in the refrigerator for up to 2 weeks, but it’s best to use them within 1 week
• can be found: raw in the produce aisle, pickled and/or fermented in jars, or packaged in dried and salt-cured form
• uses: a common ingredient used in soups, stews, braised dishes, stir-fries, batter, and even enjoyed raw. In Asian cuisines, it's as commonly used as broccoli is in the United States, especially in Taiwanese, Chinese, Korean, and Japanese cuisine.

💭 what is daikon

This root vegetable is a popular ingredient used in Asian cuisines, especially in East Asia. It goes by different names depending on the country, but "white radish" or "winter radish" usually refers to the large, long, white-colored variety with edible green tops.

While it comes in other colors like red, green, and purple daikon, I'm showcasing the classic white variety in this guide. It has a lovely balance of mild, sweet, and spicy (think sharp, not spicy-hot!) flavors.

Similar to other non-starchy vegetables, like beets and carrots, it can be eaten raw or cooked, and still maintains its crispness. You might be surprised to know that it's also one of the most versatile cruciferous vegetables!

😋 what does it taste like

White daikon radish has a fairly mild taste. This makes it great to enjoy on its own or pair with other flavorful ingredients.

raw taste and texture – raw daikon is crunchy, fresh, and watery. The texture is similar to a crisp fuji apple, while the flavor is more earthy and sharp, with just a hint of sweetness.

The edible stems are similar to arugula greens (aka rocket), with a bit of a peppery and bitter taste.

cooked daikon taste – it has a mild flavor, especially when compared to other radishes like red radishes and watermelon radish. The cooking process reduces the bitter, sharp flavor and hint of spiciness, and enhances the sweetness. The taste becomes more like a mild jicama, with a similar earthiness but more of a sweet touch.

The leafy stems lose a lot of their bitterness when cooked as well.

cooked daikon texture – after cooking, the radish loses most of its crunch, but is still quite firm and hydrated. The texture is somewhere between jicama and a tender, slightly soft cooked potato.

📝 different varieties

There are so many types of daikon radishes out there! Here is your go-to guide for identifying four of the most common varieties.

• White daikon tends to be longer than purple daikon, although not always. Either variety can grow to be about 2 feet long!
• Both radishes are readily available at grocery stores all year long. But peak season for the white variety is winter-spring, while purple daikon is best from fall-winter.
• When it comes to texture and flavor, both varieties of radish are crisp and sweet. Purple ones are more flavorful raw, but also become milder when cooked.

• green radish – has a similar width and length to white daikon. It is slightly sweeter than white, but less sweet than purple, so it's a great alternative if Chinese radish is not available.
• mu (Korean radish) – these are smaller, thicker, and more bulbous in shape than white radishes, with a denser and less crisp texture.

🔥 how to cook with daikon

Now that you are practically a radish expert, too, let's get cooking! This is my chef's guide to the top 10 best ways to cook daikon that are delicious and practical.

different ways to cook it

1. as a cold side dish or salad – peeled and thinly sliced, then top with a simple dressing (even just salt and sesame oil will taste delicious!)
2. in soups and stews – use in different soups like this simple daikon soup with pork ribs. I show you various cuts below with step-by-step photos. In Taiwanese cuisine, it's commonly used in soups like 菜頭湯 (direct translation: daikon soup) as a base stock or to enjoy with other dishes.
3. in hotpot – my favorite way to use it since it’s simple and tastes so good when cooked in a flavorful broth or dipped in umami-rich hotpot sauces. I add ½-inch thick slices to Taiwanese hotpot.
4. used in batter – chai tow kway (菜頭粿) is a pan-fried radish cake dish in Cantonese cuisine (called lo back go) that is popular in Taiwan and Guangzhou, Hong Kong, and parts of Southeast Asia.
5. grated for sauce – peel and grate raw to add to ponzu sauce
6. pickled, fermented, preserved – use a quick-pickling liquid to make a crisp, tangy, spicy, and sweet side dish, or make daikon kimchi. Small, roughly cut pieces can be preserved through salting and drying, making an umami-packed flavor enhancer to have on hand.
7. braised – add to braised dishes like you would a potato, though it can be cooked longer without losing its bite. o͘-lián, also known as oden (a Japanese dish) and Taiwanese tiánbùlà (甜不辣) are favorites.
8. raw and thinly sliced – serve it with heavier flavored foods like mullet roe
9. roasted – it tastes surprisingly good roasted, especially during peak seasons. Roast with other vegetables or a favorite protein like chicken, pork, or tofu.
10. stir-fried – when sliced into thin matchsticks or julienned, it can be quickly stir-fried by itself or with other vegetables like carrots, celery, and aromatics.

All parts of the radish are edible, including the tops and peel. The tops can be stir-fried or sautéed, just lightly cooked in soups, or used to make pesto too.

seasonings, sauces, and aromatics that pair well

The light taste makes it terrific for taking on the flavors of other ingredients while offering a delightful crunchy texture. Here are a few of my favorite pairings.

• simple salt, white pepper, and garlic
• punch up the flavor with soy sauce, sesame oil, and chili crisp
• a bone broth (made from pork short ribs, bone-in chicken, or beef ribs)
• add extra umami by adding a dash of stock (vegetable/kelp stock, fish stock, chicken stock, etc.) when cooking. Better known as 高湯 (gāotāng) in Taiwan.
• rice vinegar, sugar, garlic, chili pepper, etc. for pickling

📝 recipes

daikon miso soup

Miso soup is a comforting and nourishing soup that's easy to make in 20 minutes and is great to customize with seasonal ingredients. Adding pieces of crisp daikon to the broth gives the soup a nice bite of texture while allowing the umami flavor of the broth to shine.

make this easy and delicious miso soup

lu wei daikon, tofu, and konbu (Taiwanese braised)

This simple dish is a flavorful combination of braised tofu, daikon, and konbu (kelp), all prepared using the lu wei method of simmering ingredients in a classic savory Taiwanese sauce. It’s a delicious appetizer, side dish, or meal served with rice or noodles. 

make flavorful lu wei for the week

daikon soup with pork ribs

Daikon soup made with pork ribs is a common comfort meal in Taiwanese and Chinese households, and it’s surprisingly simple to make — just 10 minutes of prep and then the simmering does all the work! Soon enough, you’ll have spare ribs falling off the bone, perfectly tender daikon radishes, and a light and nourishing pork bone soup.

cozy daikon soup with pork ribs

Taiwanese hotpot

Easily make your own flavorful broth (just like the hot pot restaurants in Taiwan!) for this classic Taiwanese hot pot recipe filled with tender vegetables like crisp daikon, umami-rich ingredients, and succulent meat right at the table with loved ones.

the ultimate guide to Taiwanese hotpot

hotpot sauces

Complete your hotpot with one of these umami-rich sauces. Grated raw daikon tastes especially good in ponzu dipping sauce, perfect for lighter ingredients like your gently cooked vegetables and seafood.

top hotpot dipping sauces

See this curated list for more tasty daikon radish recipes.

🛒 where to buy

It can be found fresh at local Taiwanese, Chinese, Japanese, Korean, and many large chain grocery stores (such as 99 Ranch, Mitsuwa, Marukai, Tokyo Central, H Mart, Ralphs, Vons, etc.) and online at stores like Weee! (I've been buying this one specifically every week since it's been the sweetest).

You can also find pickled and dried daikon from Taiwan on Weee!. It's a staple ingredient that enhances the flavor of stir-fried dishes, noodles, omelets, steamed bun fillings, and more.

👩🏻‍🌾 how to pick the best quality

Here are key characteristics that you’ll want to look for when buying fresh daikon. 

• green and hydrated leaves – look for vibrant leaves with only minor bug bite holes.
• tender stems – they should be hydrated and therefore pliable. Some yellowing of the cut tops is okay, but the stems should bounce back when gently bent.
• firm, smooth root – this is the main edible part of the vegetable. It should be a clean white color with few blemishes or nicks.
• healthy ends – if the tip of the radish has been cut off, the remaining surface should be hydrated (not dry and wrinkly).
• avoid – skip over ones with excessive bug bite holes in the leaves, yellowing leaves, or excessive ridges and roots on the stems (which usually indicate it'll be more fibrous and tough to eat).

💦 how to wash and prep

To begin, first rinse it under cold water and gently scrub off any dirt with your hands.

Cut off what you need from a whole root before peeling. It may start to brown once peeled, and must be used shortly after.

Then peel just the piece you'll be using.

This way, you're only peeling the part of the daikon that you'll use right away. The other half will stay fresh longer when stored in the refrigerator.

for roasting or air frying

These cuts work well whenever you want to add daikon to a roasted or air-fried dish. I've tested different cuts and thicknesses and found this to be optimal for taste and texture.

Cut into 3⁄4-inch by 3⁄4-inch thick (20 mm) sticks (the "strips" cut in Taiwanese and Chinese cooking). Leave them like this to make daikon "fries," or cut them into 3⁄4-inch cubes.

The sticks can be eaten raw like crudités, just as you would with carrots. Serve it with a flavorful miso dip.

to enjoy raw

Raw slices are popular to enjoy in salads or as a snack with dips, as noted above. They also add a pop of freshness to warm dishes, like soups and stir-fries.

Cut into ¼-inch thick (6 mm) slices with the grain to serve with Taiwanese cured mullet roe. The daikon will taste sweeter when it's in peak season (even raw).

Or grate fresh daikon on an oroshigane metal grater to add texture and flavor to sauces. This is commonly used as a topping for ponzu sauce with a seafood dish or shabu shabu.

for pickling, fermenting, or stir-frying

Thin strips are best for preserving, as you're able to fit more pieces into the jar and they pickle evenly. Slicing them this way also helps them to cook through quickly in a stir-fry.

To make pickles as a side dish (that goes especially well with rice), cut daikon in half lengthwise, then into ¼-inch thick (6 mm) half-circle slices.

To make thin strips: First, cut into 2-inch thick (5 cm) rounds, place flat side down, then cut into ¼-inch thick (6 mm) rectangular slices with the grain of the vegetable.

Then cut into ¼-inch by ¼-inch sticks ("thin strips" or "allumette" cut).

These thin strips are perfect for pickling or stir-frying.

I love using this Asian julienne peeler (*paid affiliate link) to make vegetable prep super easy. It’s great for quickly cutting matchstick-thin strips of daikon that you can then quick-pickle.

To cut matchstick-thin strips with a knife: Cut the daikon into ¼-inch (6-mm) thin slices at an angle, then fan out the slices on your cutting board.

Cut the fanned-out slices from right to left (or start from the side of your dominant hand) into thin, ⅛-inch by ⅛-inch (0.3 by 0.3 cm) strips ("match stick" or "julienne" cut).

📝 substitutes by cooking methods

If you are wondering, "What can I substitute for daikon?" I've got you covered.

Based on my years of cooking experience, one vegetable won't work for all methods. I've done the testing, so you don't need to!

• simmer – turnips and yukon potatoes are dense and sturdy, so they do well in soups, stews, and braises. Note that potato will cook more quickly, so reduce the cooking time to less than 5 minutes once they're added to the pan.
• roast or air-fry – all of these options make great alternatives! Turnip, potatoes, kohlrabi, and jicama are easy to roast and air-fry at high heat until crisp yet tender.
• stir-fry – turnip, yukon gold potato, and kohlrabi keep a nice bite when cooked quickly at high heat.
• pickle or ferment – both Japanese turnip and kohlrabi taste great pickled, and will absorb all of the delicious flavor.
• use raw – the best alternative is jicama, which has a pleasant sweet taste versus the more bitter veggies. You can also use kohlrabi, but I suggest thinly slicing and salting it for 20 minutes before rinsing and serving.

❄️ how to store

You’ll want to store it in different ways depending on whether it’s raw or cooked, or based on how it’s been cut.

• fresh, raw, unwashed – when properly stored, daikon can last in your fridge for 10-14 days when left whole. Separate the tops and store the leafy part in a container lined with a kitchen towel (this is how we stored it in restaurants!). Store the root portion in a covered container or your fridge’s vegetable drawer to keep it crisp.
• cut root – wrap cut ends with food storage wraps (a reusable wrap, beeswax, or plastic) in the vegetable drawer in your refrigerator. It can last up to a week in the fridge.
• thicker cut pieces – store cut pieces in a covered container in the refrigerator for up to 3 days. I like to use glass containers with lids (*paid affiliate link) for prepped veggies.
• thin slices – store thinly sliced pieces, fully submerged in cold water, in a covered container in the fridge. This prevents the slices from drying up. The longest I would store already sliced pieces is 1-2 days in the fridge.
• cooked – store cooked leftovers in a covered container in the refrigerator for up to 3-4 days.

❔ FAQs

💭 final thoughts

Now you know everything you need to start cooking with this light but satisfying, delicious, and versatile vegetable! I hope these tips for how to pick, prep, and cook daikon radishes will inspire you to keep them stocked at home, too.

Let me know if you have any questions in the comments section below!

Happy cooking! ~ Cindy 周昀

🥢 recipe pairings

Need ideas on what to pair with your daikon dish? Give one of these a try: