大 根(だいこん)

だいこん

noun

daikon radish; Japanese white radish

food plant-general

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.

焼(や)き魚(ざかな)に大根(だいこん)おろしを添(そ)える。

To serve grilled fish with grated daikon.

冬(ふゆ)の大根(だいこん)は甘(あま)くて、煮物(にもの)にすると美味(おい)しい。

Winter daikon is sweet and delicious when made into simmered dishes.

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

Related words

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

Common expressions

大根役者(だいこんやくしゃ): a ham, a bad actor. A popular explanation: daikon never gives you food poisoning (当(あ)たらない), and a bad actor never has a hit (also 当(あ)たらない).

Related Words

Related: 野菜(やさい) (vegetable (category))

Related: 千切(せんぎ)り (julienne)

Related: 輪切(わぎ)り (round slices)

Related: 厚切(あつぎ)り (thick slices)

Related: おでん (oden)

Related: 大根(だいこん)おろし (grated daikon)

Related: 切(き)り干(ぼ)し大根(だいこん) (dried shredded daikon)

Related: 沢庵(たくあん) (pickled daikon)

Related: 漬物(つけもの) (pickles, pickled vegetables)

core

Added 2026.1.16 12:22 · Revised 2026.10.7 3:24

05000/05186_daikon