Daikon radish is one of the most popular vegetables in Japan. Both the white roots and green tops are eaten raw, pickled, dried, simmered, and even as sprouts. But the most common use for daikon is ...

My family loves lotus root.The usual lotus root has a delicious, crunchy texture, but varieties like Kaga lotus root, Iwakuni lotus root, and Saga lotus root have a soft, fluffy texture when simmered.

大根の葉のお漬物をご紹介します。 このお漬物は、かぶなどでも作ることができます。 葉を捨てずに有効活用する方法です。 ごはんに混ぜ込めば、菜飯（なめし）とよばれる伝統的な混ぜ込みごはん。 おにぎりにしてもおいしいです。我が家では、じゃこ ...

Some are fiery, some are surprisingly mild and others barely resemble the familiar red variety.

The Shogoin Daikon is one of Kyoto’s most respected traditional vegetables, signaling the start of the cold season. Unlike the long, skinny radishes common in other parts of Japan, this variety is ...

Witness the remarkable journey of a daikon radish in this captivating time-lapse video. Over 60 days, see how a simple seed transforms into a fully grown, harvest-ready root. From careful planting and ...

Daikon, or Japanese radish, is one of the most representative vegetables of Japan. Originally from the Mediterranean and Black Sea coasts, it found a home in Japan over 1,300 years ago. More than 100 ...