Traditionally served with meals sliced into small pieces. Daikon (大根, literally “big root”) or Daikon Radish is a widely used root vegetable in Japanese cooking. Long white daikon radish, Raphanus sativus, sun-dried and pickled with rice bran and sea salt in kegs.Diastase, an enzyme from fermentation, stimulates appetite and aids digestion. Yellow pickled radish is the cutest and crunchiest snack in Japan. Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. With just 2 minutes prep time, make your own tasty takuan slices ready to pop into your homemade sushi rolls or eat after a big meal. From pickles to salad and soups to simmered dishes, it’s widely used in Japanese cooking. Skin the daikon and cut into thin rounds. Product Description. Add sugar, water, vinegar and sake to a small pan to bring to a boil. Takuan (沢庵), also known as takuwan or takuan-zuke, is a popular traditional Quick Directions. Sprinkle daikon with salt and let sit for 2 hours to pull out moisture.