White radish, also called daikon, is a large, mild, crisp root vegetable common in East Asian cooking, distinct from small red radishes in both size and heat. Japanese cooking pickles it (tsukemono) and grates it as a garnish for sashimi; Chinese cooking stir-fries it or ferments it into pickles; Korean cooking uses it as a base vegetable in kimchi alongside cabbage. Raw, its flavor is mildly peppery; cooked or pickled, it turns sweet and mellow. It pairs well with soy sauce, sesame oil, garlic, and ginger, and also works raw in Western-style slaws and sandwiches.