In Japan, daikon is frequently pickled and served as a crunchy accompaniment to rice at mealtimes. It's great chopped into salads or made into crudités to serve with your favourite dip. It can be cooked too - try steaming it on its own, grate it over Japanese-style fish or add it to stir-fries. In Chinese and Japanese cookery daikon is used for vegetable carving as well as cooking.
