Daikon
A mild winter radish native to East Asia, used globally.
Daikon, also called mooli (Raphanus sativus var. longipinnatus), is a winter radish with a mild taste. It grows quickly above ground and produces a long, white, turnip-shaped root. Originally from continental East Asia, it is now grown and eaten around the world. In some places, farmers leave it in the ground to break up hard soil and pull up nutrients.
The vegetable goes by many names. In Japanese, it is *daikon* (大根), meaning “big root.” In Hindi, it is *mooli* (मूली). English speakers often call it white radish, winter radish, Oriental radish, or long white radish. When distinguishing the Japanese type from others, it may be called Japanese radish. Chinese names are less common in English. In Mandarin, it is *báiluóbo* (白萝卜, “white radish”) or simply *luóbo* (萝卜). Cantonese speakers say *lobak* or *lo pak*. In Min-speaking areas (Hokkien, Teochew, Wenzhounese), it is *chai tow* or *chai tau* (菜头). In English-speaking markets, it sometimes appears as icicle radish. Regional names include Taiwanese Hakka “little radish” (萝卜仔) and Dongguanese “radish-vegetable” (萝卜菜). In Singapore, it is sometimes called “white carrot” or just “carrot” because the Mandarin and Hokkien words for carrot literally mean “occidental radish.” This mix-up inspired the book title *There’s No Carrot in Carrot Cake*, referring to *chai tow kway*, a daikon cake. In Hong Kong, it is often misnamed “turnip,” giving “turnip cake” its name.
In North America, daikon is mostly grown as a fallow crop, not for food. The roots stay in the ground to prevent soil compaction, and the leaves, if harvested, go to animal feed. The USDA calls it “oilseed radish.” Other non-culinary terms are “forage radish,” “fodder radish,” and “tillage radish.”
Not all daikon are white. The Cantonese *lobak* sometimes refers to a type with light green near the top. The Korean radish, or *mu*, is shorter, stouter, and denser, with a pale green shade halfway down and softer leaves; both are often spicier than the long white kind. The heirloom watermelon radish has a dull green outside and a bright rose or fuchsia center. Its Chinese name, *xīnlǐměi luóbó* (心里美萝卜), is sometimes romanized as *shinrimei* and translated as “beauty heart,” “beautiful heart inside,” or “roseheart” radish.
Chinese and Indian daikon varieties handle higher temperatures than Japanese ones and grow well at lower elevations in East Africa. W
- field
- Agriculture, Horticulture, Cuisine
- known_for
- Mild-flavored winter radish used globally in food and as a soil-improving cover crop
- native_region
- Continental East Asia
- common_names
- Daikon, mooli, white radish, winter radish, Oriental radish, long white radish, Japanese radish, oilseed radish
Lore & Background
Daikon is known by many names, including mooli from Hindi, and in English contexts as white radish, winter radish, Oriental radish, or long white radish. In Chinese cuisine it is commonly called white radish (báiluóbo) or simply radish (luóbo), while in Cantonese and Malaysian cuisine it appears as lobak or lo pak. In Min Chinese-speaking areas it is known as chai tow or chai tau. In North America, it is primarily grown as a fallow crop to prevent soil compaction, with the leaves used as animal fodder; the USDA refers to it as oilseed radish in non-culinary contexts.
Reader's Guide
Daikon holds significance both as a versatile culinary ingredient and as an agricultural tool. In Japan, it is used in pickles like takuan and bettarazuke, served raw with sashimi, grated as daikon-oroshi, or simmered in oden. In China, it appears in turnip cake, chai tow kway, and various soups and pickles. In India, it is used in sabzi, parathas, and sambar. In Bangladesh, it is made into mulo bhorta. Beyond food, certain varieties are grown as winter cover crops and green manure, with roots that penetrate deep to loosen soil and bring up nutrients. The Nerima daikon variety from Tokyo is famously difficult to pull and is the subject of a pulling contest. Its legacy includes influencing local food names, such as the Singaporean 'carrot cake' (chai tow kway) and Hong Kong's 'turnip cake,' both actually made from daikon.
Did You Know?
- In North America, daikon is primarily grown as a fallow crop to prevent soil compaction, not for food.
- The Nerima daikon variety from Tokyo is famously difficult to pull from the ground, inspiring a pulling contest.
- In Singapore, daikon is sometimes called 'white carrot' due to the similarity of vegetable names in Mandarin and Hokkien.
- The daikon leaf is one of the seven spring herbs (nanakusa) eaten at the Festival of Seven Herbs in Japan.
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