Daikon (from Japanese ダイコン (daikon) (大根), literally "large root"), also called White Radish, Japanese radish is a mild flavoured, very large, white East Asian radish.

Although there are many varieties of daikon, the most common in Japan, the aokubi-daikon, has the shape of a giant carrot, approximately 20 to 35 cm (8 to 14 in) long and 5 to 10 cm (2 to 4 in) in diameter.

Daikon appears in one form or another in almost every Japanese meal. It is an extremely versatile vegetable, and everything is utilized, from the top green leaves to the root. Unfortunately, the leaves, which are a good source of vitamin A, are often cut off before daikon reach the supermarket shelf. However, if you are lucky enough to find whole daikon with the leaves still attached, they may be cut into bite-size pieces and then stir-fried or used in soup or salad.