Unlike jicama, every part of a daikon is edible. So, you can utilize not only the root, but also the leaves and sprouts. The leaves are spicy and slightly bitter -- like many greens are.

The arranged version is a stir-fry you can make when you have bought daikon with leaves. Stir-fried with “jako” (tiny young fish cooked in salted water and dried), the leaves turn it into a ...

Ouchi recommends seasoning the daikon with soy sauce and garlic, then dusting with katakuriko starch and deep-frying. “It turns out nice and crumbly,” she says. The leaves that contain ...

Cut the daikon and carrot into 7-8cm lengths and peel ... Serve with thinly sliced and quartered lemon, grated wasabi, benitade and shiso leaves. 1. Cut the tuna and sea bream into bite-size ...