Daikon has a mild flavor with a distinctive peppery bite, as well as a crunchy texture. When boiled in a broth, it easily absorbs the flavors of the food it is cooked with. In fact, there is a difference in the sweetness and pungency of Daikon between its upper and lower parts. The upper part of the daikon (leaf tip end) is sweeter, whereas its pungency increases as you move to the lower part of the Daikon (root end)

• Radish, Raphanus sativus, is an herbaceous annual or biennial plant in the family Brassicaceae, grown for its edible taproot.

• The top leaves of the plant are smaller and lance-like.

• The taproot of the plant is cylindrical or tapering and commonly red or white in color.