At first bite daikon tastes tame and a bit sweet, with the crisp juiciness of an apple. Wait a second — its subtle heat sneaks up on you. Daikon is close enough to red radishes to substitute whenever you like. Its shape and size make it easier to prepare. You can cook it, pickle it, or eat it raw. For a simple condiment for poultry or seafood, mix grated daikon and carrots with rice wine vinegar.
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