Daikon

Daikon, also known as white radish or Japanese radish, is a large, white, root vegetable native to East Asia. It is a member of the Brassicaceae family, which also includes cabbage and broccoli. Daikon is typically eaten raw, cooked, or pickled, and is a staple in many Asian cuisines.

Daikon is primarily used as a vegetable in cooking, adding a crisp texture and mild peppery flavour. It is commonly found in stir-fries, soups, salads, and pickles. Manufacturers may use it in prepared meals and fermented products for its distinct taste and texture.

Daikon is a vegetable and not a food additive, so it does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of fibre and certain vitamins. As with many vegetables, regular consumption as part of a balanced diet can contribute to overall health. There are no specific health concerns associated with the consumption of daikon at typical dietary levels.