Daikon ('great root' in Japanese), or Brassicaceae raphanus sativus, is a mild-flavored winter radish, originating from southeast asia. It has a mild and tangy flavor, with a crisp texture. Daikon is low in food energy, but is a good source of vitamin C. There are many varieties of daikon, with differences in color, taste and shape.

Daikon can be pickled, boiled, eaten raw or grated and served as a garnish.