Very much used in Japanese and Chinese cooking. It has a similar taste and texture to ordinary radish and can be grated and added to stewed dishes or mixed with finely chopped chilies as a relish, as well as being added to various cooked dishes, sliced and added fresh to salads, or stir-fry onions and add shredded daikon and shrimp (6-8 minutes). The young leaves are also good steamed and served with a little butter. Daikon seeds are slightly peppery and great in a tossed salad.