大根(だいこん)

だいこん
noun
daikon radish; Japanese white radish
1. daikon radish; Japanese white radish
A large, mild-flavored white radish commonly used in Japanese cooking.
大根(だいこん)おろしを作(つく)る。
To make grated daikon.
おでんには大根(だいこん)が欠(か)かせない。
Daikon is essential in oden.
大根(だいこん)を煮(に)て味(あじ)を染(し)み込(こ)ませる。
To simmer daikon until the flavor soaks in.

大根(だいこん) is one of the most important vegetables in Japanese cuisine.

COMMON PREPARATIONS:

  • 大根(だいこん)おろし: grated daikon (served with grilled fish)
  • おでんの大根(だいこん): simmered daikon in oden
  • 切(き)り干(ぼ)し大根(だいこん): dried shredded daikon
  • たくあん: pickled daikon

EXPRESSION: 大根役者(だいこんやくしゃ) means 'bad actor' (daikon doesn't cause food poisoning, like a bad actor who 'doesn't hit').

core
Added 2026.1.16 12:22 · Revised 2026.1.19 21:17
05000/05186_daikon