Daikon is a very popular ingredient in Asian cuisines, particularly in Japanese, Korean and Chinese cuisine. It can be eaten both raw and cooked. Raw, it is often grated or thinly sliced and used in salads, as a seasoning or in pickles. Cooked, Daikon can be boiled, stewed or added to soups and broths, where it becomes softer and takes on a sweeter taste.

From a nutritional point of view, Daikon is a good source of vitamin C, potassium and fiber. It is also low-calorie and has digestive and diuretic properties.