Daikon

Is a giant white long radish. It is thought to aid digestion, especially of oily foods, which is why deep-fried foods are always accompanied by some shredded daikon.

Look for daikon that has tight skin and a fresh appearance. Avoid those that seem pithy or smell too strong, or are limp, with soft, withered skins.

When simmered, daikon tastes good with many thick sauces. Daikon flesh is dense and demands long cooking, so it may need rather long parboiling even when sliced very thin. Frequently pickled-takuan: bright yellow, crunchy, and very pungent. It will keeps for about two weeks in a refrigerator.The daikon itself is a rich source of Vitamin C, while the leafy top is equally a good source of Vitamin A.