It's worth catching up because daikon — the Japanese radish — is not just an empty curiosity from the Land of the Rising Sun but also a fantastic source of health benefits worth knowing.

A processed food company here has found a way to prevent the pungent scent of “iburigakko” smoked daikon from embarrassing ...

Farmers in a central Japanese town are hard at work on a traditional specialty -- shredded, sun-dried radish known as ...

However, the daikon, which is native to East Asia, is from a distinctive radish subspecies called longipinnatus. Its name is Japanese and means "big root." And it does get big; varieties grow ...

Daikon goes by several names, including Chinese radish, Japanese radish, and winter radish—the latter because this plant can grow in colder temperatures when other crops need warmer weather.

Home gardeners can also grow the long, white, Asian radish (R. sativus var. longipinnatus), often called daikon, its Japanese name. These roots can grow to large sizes, and are typically less spicy or ...

Do not peel summer or black radishes. Pare away the top and root end then slice, dice, shred, or serve whole. Large Chinese and Japanese varieties hold up well during cooking. They can be eaten raw, ...

Feel this through the popular winter combination of “buri,” or Japanese amberjack, and daikon radish. The straightforward soy sauce-based flavor enhanced by the umami of “kombu” kelp and ...

Japanese fried chicken ... If you want to make the radish pickle you’ll need to plan two days ahead. To make the radish pickle, first soak the kombu in 180ml/6fl oz water overnight.