Daikon vs Radish - What is the difference?

If you’re from North America, when you hear the word “radish” you probably have visions of a small red root with a pungent white interior. Some people love red radishes and can’t wait to crunch them, straight from the garden.

Others find it too spicy for their taste and pass on these fresh vegetables. If you are in the latter camp, you may be interested in what we share in this article.

What is the difference between a daikon radish and a red radish?

A daikon is a winter radish that looks more like a long white carrot than a red radish, which looks like a small red bulb. Daikon radishes are sweeter, juicier, and less spicy or peppery than their red relatives, among other differences. 

In the rest of this article, we’re going to take a look at daikon radishes vs. red radishes from all angles, including the health benefits and popular ways to use each root vegetable.

What is a radish?

Radishes are part of the same family as broccoli and cabbage, although they are nothing like either of those two common vegetables.

Radishes come in many different shapes, sizes, and colors, but in North America the most common are the small red bulbs.

They can also be white, purple, or even black. Radishes are quick and relatively easy to grow, making them popular in small home gardens.

They can be stored for a week or more without losing their crispness, although if exposed to too much moisture they will start to soften a bit.

Radish flavor

Most radishes have a pungent flavor, although the degree of pungency of the root varies greatly. Younger, smaller radishes tend to be softer. The longer they are left in the ground to grow, the spicier they become, and they also develop a more acrid flavor.

Mustard greens are also in the same Brassica family, and share the pungent flavor that many radishes have.

Many people like to eat radish sprouts, which often taste even spicier than the adult root. They add a lot of flavor to salads or sandwiches.

If they seem too spicy for you, it is easy to mix them with other milder sprouts, such as garlic, broccoli or alfalfa.

Radish Substitutes

Radishes are very unique for their crunchy texture and spicy flavor. If you don’t have them on hand, you can substitute them for texture or flavor, but if you want both, you’ll need to substitute various ingredients.

Daikon radishes can be used as a substitute for red radishes, but they are much lighter in flavor and not as hot. For spiciness, it would be better to substitute them with mustard greens, chives or arugula.

For crunchiness, daikon radish will work well as a substitute for red radish, as will water chestnuts or kohlrabi (German turnip).

Jicama, turnips , or parsnips can substitute for radishes if they are to be cooked.

Radish Nutritional Content

From a macronutrient standpoint, radishes have almost no fat, very few calories, and are even low in carbs. You can eat a whole cup of sliced raw red radishes for just 18 calories, plus you’ll get 2 grams of fiber.

The greatest benefits of radishes come from the micronutrients. Red radishes are high in vitamin C, which supports the health of your immune system and helps keep you looking youthful.

Radishes are also antifungal, so adding them regularly to your diet can help protect you from fungal infections, including yeast infections, candida, and fungal skin infections that are often mistaken for acne.

Popular recipes with radishes

The most common way to eat radishes is raw, as a crudité for dipping or as an added flavor in a salad.

There are many other options for this spicy root. You can even cook with it, something many people don’t even think about. Some of our favorite recipes for red radishes are

• Grated and added to coleslaw or tzatziki
• Dice and add to chicken or egg salad
• Sliced for sandwiches and wraps or burgers
• Grilled and added to tacos or grilled fish
• In sauces for red pasta

Of course, you can also practice your knife skills and show off some pretty radish roses.

What is a daikon radish?

A daikon radish, also sometimes called a Japanese radish or white radish, resembles a white carrot.

They are grown throughout the winter and take more than twice as long to mature as red radishes, which are ready to harvest in just 4 weeks.

Daikon radishes need to be stored carefully to prevent them from drying out.

The green tops draw moisture from the roots and, if harvested, will ruin the juiciness of the vegetable, so simply cut off the tops and wrap the daikon in plastic or a zip-lock bag before refrigerating.

Daikon Radish Flavor

Daikon radish is somewhat sweet and has just a hint of the heat that the red variety is famous for.

If eaten raw, it is crunchy and juicy, with a mild, almost sour flavor. However, it is usually cooked, which sweetens the root and gives it a turnip-like flavor.

Daikon turnip tops are also edible and delicious sautéed in a stir-fry or chopped into a broth-based soup.

Like red radishes, daikon radish sprouts are also popular and much spicier than the adult root vegetable.

Daikon Substitutes

Since daikon is a radish, you might think that it would naturally be very easy to substitute red radish in a recipe. But it’s not always like this.

If you follow a recipe, there is a good chance that you will cook the daikon. Although you can cook red radishes, they lose much of their flavor and texture and end up as little more than stuffing.

Daikon radishes, on the other hand, retain more of their texture, being a much larger root, and develop a mild, sweet flavor that is often compared to that of turnips.

Therefore, if you need a substitute for cooked daikon, turnip will be the best solution.

If you use grated daikon for its health benefits or for its slightly spicy flavor, a young red radish will do the trick.

Older red radishes will be much hotter and may not give you the effect you are looking for, but a young radish is milder and will substitute well.

Daikon Nutritional Content

In Japan, daikon is commonly used as a detoxifying agent, so it is often eaten with or after a large meal of fried foods. Radish is believed to help the body eliminate fats and other toxins.

Daikon radish contains enzymes that improve digestion and blood circulation, and is recommended to support the health of the immune and respiratory systems.

Like all radishes, daikons are low in calories and high in fiber, making them a great healthy snack, especially for those on a weight loss mindset.

Popular recipes with daikon

Daikon is especially popular in Asian cuisine, where you will find it cooked, pickled, or raw.

All forms of the root are used, from the shoot to the green tips of a fully grown vegetable.

Here are some of the most popular recipes:

• Collected and consumed at any time, all the time
• Fermented in kimchi and enjoyed as a side dish
• Grated or sliced and added to a main dish as an edible garnish
• Grated in a salad to accompany tempura or other fried foods
• Broth-based soups or stews

Daikon vs. Radish

Related questions

What is daikon oroshi?

Daikon oroshi simply means grated daikon in Japanese. It is very common for Japanese recipes to call for daikon oroshi, as grated daikon provides a juicy and refreshing flavor and texture to a wide variety of dishes.

Some recipes that are often seasoned with daikon oroshi are steak, tempura or tofu, especially when fried.

Eating radishes at night - Pros and cons?

There is a myth that eating radishes at night can let in coughs and other viral infections, but there is no medical evidence to prove this.

It is interesting to note that there is a Mexican festival called Noche de Rábanos.

Possibly, the search for this party created confusing questions and search results, leading to the beginning of the controversial unsubstantiated myth.

Some people like to eat radishes and other crunchy, low-calorie, low-carb, and/or-fat vegetables at night to satisfy their cravings for crunchy snacks without ruining their diet.

If you have a hard time digesting radishes, it will be even harder to digest them at night, but that depends on each person.

Is the daikon a turnip?

No, the daikon is a radish, not a turnip; however, they belong to the same family as Brassicaceae.

When cooked, daikon taste very similar to turnips, and are similar in coloration, so this confusion is understandable.