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Fossil range: {{{fossil_range}}}
A pile of daikon radishes.
A pile of daikon radishes.
Plant Info
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Scientific classification
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Kingdom: Plantae
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Division: Magnoliophyta
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Class: Magnoliopsida
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Order: Brassicales
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Superfamily: {{{superfamilia}}}
Family: Brassicaceae
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Genus: Raphanus
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Species: R. sativus
Subspecies: Raphanus sativus longipinnatus[1]
Binomial name
R. sativus longipinnatus
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Type Species

Daikon (Template:Lang-ja, literally "large root"; Template:Zh-t, bai2-luo2-bo5 "white radish"; In the Chaozhou dialect of Min Nan it is called beh-cai-tao (白菜頭) "white vegetable head" Template:Lang-ko mu), is a mild-flavored East Asian giant white radish. Though most widely known as daikon, the radish is also known under other names, including daikon radish, Japanese or Chinese radish, winter radish, mooli or moo (Korean), lobak, loh bak, lo-bok, or lo bok (Cantonese), labanos, rabu, phakkat-hua, and củ cải trắng (Vietnamese).[2]

Although there are many varieties of daikon, the most common in Japan, the Aokubi Daikon, has the shape of a giant carrot, approximately 20 to 35 cm (8 to 14 inches) long and 5 to 10 cm (2 to 4 inches) in diameter. One of the most unlikely shaped daikon is Sakurajima daikon from Kagoshima Prefecture that is shaped like an oversized turnip with white outside and bright pink inside.

The flavour is rather milder than most small radishes.



Daikon is an important part of Japanese cuisine.

Raw daikon may be served in salads, as a garnish for dishes such as sashimi, or marinated in vinegar. Grated raw daikon, known as daikon oroshi, is popular as a garnish for dishes such as yakizakana (grilled fish), natto, or in the dipping sauce for tempura or soba. Cooked daikon is often served as an ingredient in miso soup or in stews such as oden. In some areas of Japan it is often stewed with squid or octopus, as it is said that enzymes contained in daikon tenderises them. It can also be boiled to a partially softened state in Japanese broth, or dashi, as part of the dish Oden.

Daikon was traditionally pickled in autumn to preserve vegetables for the winter. One of the most popular varieties of pickled daikon, called takuan (沢庵) in Japanese and danmuji (단무지) in Korean, is usually bright yellow in colour and is sometimes used in sushi. It is claimed, but not historically supported, that a Buddhist monk called Takuan Sōhō first made this pickle.

Shredded and dried daikon is called kiriboshi daikon (Template:Lang), literally cut-and-dried daikon.

Fresh leaves of daikon can also be eaten as a leaf vegetable but they are often removed when sold in a store because they do not adjust well to the refrigerator, yellowing quite easily. Daikon sprouts, known as kaiware, are a popular garnish for salads and sushi.

Mon la gyin - pickled daikon in Myanmar

Daikon is likewise a very important ingredient in Chinese, Korean, Vietnamese, and Indian cuisines. In China, it is used in a variety of dishes such as poon choi and dim sum. One dim sum, called mooli cakes or lobag gow (蘿蔔糕), which can be cooked either by frying or steaming, is traditionally served at the Chinese New Year. Daikon is often cooked with meat and shiitake mushrooms in China, as a simple family dish. Daikon is often added to fishball curry, along with pig skin.

In Korea, it is often pickled, and used in a variety of kimchi called kkakdugi (깍두기). Pickled daikon (monla gyin) is also popular in Burma on its own or made into a salad. Daikon (monla u) may be simply boiled and dipped in a curried salty fish sauce or made into a sour soup with fish head (nga gaung chinyei).

Mooli is used in Punjabi food preparations, especially in Mooli Paranthas (Punjabi pancakes with shredded mooli stuffed inside). Mooli is also one of the most popular ingredients of Punjabi salads.

Growing Daikon

The variety 'Long White Icicle' is available as seed in Britain, and will grow very successfully in Southern England, producing roots resembling a parsnip by midsummer in good garden soil in an average year.


The roots can be stored for some weeks without the leaves if lifted and kept in a cool dry place. If left in the ground the texture tends to become woody, but the storage life of untreated whole roots is not long.

Nutritional information

Daikon is very low in food energy. A 3 ounce (85 g) serving contains only 18 Calories (75 kJ) and provides 34 percent of the RDA for vitamin C. Daikon also contains active enzymes that aid digestion, particularly of starchy foods.[citation needed]


  1. Mish, Frederick C., Editor in Chief. “Daikon.” Webster’s Ninth New Collegiate Dictionary. 9th ed. Springfield, MA: Merriam-Webster Inc., 1985. ISBN 0-87779-508-8, ISBN 0-87779-509-6 (indexed), and ISBN 0-87779-510-X (deluxe).
  2. Charmaine Solomon, Encyclopedia of Asian Food, Periplus 1998.

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