Daikon Daikon is an unusual type of white, winter radish that grows primarily in the East, namely in Southeast and East Asia. The daikon is characterised by large, rapidly growing leaves and a long, white root. It is technically considered a cruciferous vegetable, and therefore has many of the same benefits in its leaves as those other popular vegetables, but is also praised for the nutrient content of its root, which is commonly pickled and eaten as a vegetable in Japan, China, and other Asian countries as a part of their cuisine. Daikon is also commonly used in diced form as an ingredient in soups, salads, curries, rice dishes, and various condiments, while the leaves are often consumed as typical green salad vegetables. The juice is most commonly marketed as a healthy beverage for a wide range of conditions. The impressive qualities of daikon, including its low food energy levels and high nutrient content, are what make it such a highly sort after ingredient in many foods, and the health benefits of daikon have been well known for generations.