Diakon Radish is a radish popular in Asian cuisine. We grow purple daikon radish because is better suited to Central Oregon, but you can also find white and black Diakon elsewhere. Purple Diakon has purple skin and white to pale violet on the interior. The inner flesh is very crisp and offers a mild to medium heat and classic daikon radish flavor.
This radish is full of all sorts of good things! It is an excellent source of fiber and vitamin C, particularly when eaten raw; is full of flavonoids and the antioxidant sulforaphane; and contains vitamin B6, folate, and minerals such as K, Ca, Mg, and iodine.
Purple daikon radish can be used in both raw and cooked applications. It is really quite striking when sliced thin and served raw and is a great addition to salads, slaws, and crudité platters. Thin slices of Purple daikon are also popularly added to stews, curries, broth and soups such as miso. Turning purple diakon into a quick pickle is a fast, easy, beautiful way to spice up a winter meal! Purple daikon radish can also be prepared roasted which will tame the spicy bite radishes are known for and impart a caramelized flavor.