Daikon is a long white crunchy root vegetable from the radish family, often known as mooli. Though similar in appearance to fresh horseradish it has a much milder flavour with a light peppery finish similar to watercress. Unlike other radishes, it is as good cooked as it is raw.
Use the parts of the root differently based on their variation in flavour - the part closest to the leaves is said to be the sweetest, while the end of the root has the most bite to it and the middle is somewhere in between. It is delicious roasted, poached in miso soup or sliced into winter stews. Wonderful raw, grate into asian coleslaws, noodle salads and fresh spring rolls.