Daikon is very low in calories, but rich in Vitamin C and helps the digestion of starchy foods. It is thought to help in treating digestive problems.
- Boiled with other ingredients in nimono
- Furufuki daikon: daikon cut in rings, boiled and covered with neri-miso, a thick sweet miso sauce
- Shredded and served raw in a small mound on which sashimi is placed
- Grated, daikon-oroshi is mixed into the tentsuyu, the soy-based dip-sauce served with tempura
- Daikon-oroshi is also mixed with tiny sardines to produce the dish jako-oroshi
- Served as momiji oroshi: daikon oroshi mixed with grated red chili. Named of Momiji, maple leaves, which turn bright red in autumn.
- Made into various types of pickles as Takuan-zuke
- Kagoshima daikon, which is shaped like large turnip and used in stews.
- Moriguchi daikon, long and slender and used to make kasu-zuke pickles
- The sturdy Horyo daikon, used in stews
- Nerima daikon, pickled to make takuan-zuke.