General Information
Radishlike daikon is often seen as a raw, shredded garnish in Japanese dishes. White and green daikon are both available. White can be eaten raw, shredded in salads. Add sugar and lemon to make it sweet and sour.
Green daikon has a very sharp taste. Cooking it in soup will mellow the flavor. The Chinese believe that the human body contains both hot and cold and that daikon is a good cure for “hot” problems such as fever blisters.
