Daikon radish is a long, white root vegetable commonly used in Asian cuisine. It has a mild flavor and crunchy texture, making it versatile for salads, pickles, and soups. Daikon is low in calories and rich in vitamins, particularly vitamin C, and minerals like potassium. This radish can be eaten raw, cooked, or fermented. In Japan, it is often served as a garnish or side dish, while in Korea, it is a key ingredient in kimchi. Daikon can also be grated or sliced to enhance dishes, adding both flavor and nutrition.