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.
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.

COMMON PREPARATIONS:

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').

Related Words

Related: 野菜(やさい) (vegetable (category))
core
Added 2026.1.16 12:22 · Revised 2026.6.5 4:10
05000/05186_daikon