Food · Fermented foods
Daikon (Japanese White Radish)
だいこん (Daikon)
Also known as: Daikon, Japanese white radish, Mooli, Raphanus sativus var. longipinnatus, 大根, Aokubi-daikon (volume cultivar), Sakurajima-daikon (Kagoshima giant), Miyashige-daikon, Shogoin-daikon (Kyoto round)
Looking for a Japanese supplier of Daikon (Japanese White Radish)? Tell usAt a glance
| Category | Food |
|---|---|
| Japanese labeling name | だいこん |
| Common Japanese notations | だいこん, 大根, ダイコン, 青首大根, 桜島大根, 守口大根, 聖護院大根 |
| Origin | Japanese white radish (Raphanus sativus var. longipinnatus); cultivated since prehistoric times; principal modern domestic production regions Hokkaido (volume leader, ~30%), Chiba, Aomori, Kanagawa; multiple specialty cultivars (Sakurajima-daikon Kagoshima giant, Shogoin-daikon Kyoto round, Miura-daikon Kanagawa, etc.); year-round availability with autumn-winter peak |
| Typical functions | Universal Japanese vegetable — daikon-oroshi (grated), nimono, oden, salad, pickle, Daikon-oroshi grated condiment — fish accompaniment, soba/udon condiment, Takuan pickle — defining Japanese pickle category, Bettara-zuke and traditional pickles, Oden hot pot major ingredient, Premium specialty cultivars (Sakurajima, Shogoin, Miura, Miyashige) |
| Regulatory status in Japan | Standard agricultural product labeling. Hokkaido, Chiba, Aomori major production regions. GI / regional brand designations: Sakurajima-daikon (Kagoshima — world's largest radish, GI-protected), Shogoin-daikon (Kyoto round daikon), Miura-daikon (Kanagawa), Miyashige-daikon, etc. Daikon is not a designated allergen. |
Daikon (だいこん / 大根) — Japanese white radish (Raphanus sativus var. longipinnatus) — is one of Japan's most universally-used root vegetables and a substantial OEM category across multiple positions: as fresh whole daikon for daikon-oroshi (grated condiment universally accompanying grilled fish, fried foods, soba, and udon), as the foundation of takuan pickle (one of Japan's defining pickle categories), as oden hot pot major ingredient, as bettara-zuke and other traditional pickles, and as multiple premium specialty cultivars (Sakurajima-daikon — world's largest radish at 5-15kg from Kagoshima, GI-protected; Shogoin-daikon — Kyoto round daikon for Kyoto cuisine; Miura-daikon — Kanagawa heritage; Miyashige-daikon). Hokkaido leads domestic production at ~30% of supply, with Chiba, Aomori, and Kanagawa as major secondary regions. The Aokubi-daikon (青首大根, green-neck) is the dominant modern volume cultivar.
Find OEM manufacturers
Browse Japanese OEM manufacturers that build products in this category. Filter by small lot, certifications, prefecture.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh whole daikon retail (volume year-round)
- Pre-cut and pre-grated daikon (convenience format)
- Takuan pickled retail (major established category)
- Bettara-zuke retail (Tokyo regional pickle)
- Pre-cooked oden-style daikon retail
- Daikon-oroshi frozen and refrigerated retail
- Premium specialty cultivar retail (Sakurajima-daikon, Shogoin-daikon gift)
Ingredient profile
Daikon is Raphanus sativus var. longipinnatus, the Japanese white radish. Multiple cultivar groups serve different applications: (1) Aokubi-daikon (青首大根) — green-neck cylindrical, the modern volume cultivar (over 90% of commercial supply); (2) Sakurajima-daikon — Kagoshima Sakurajima giant cultivar (5-15kg, world's largest radish, GI-protected); (3) Shogoin-daikon — Kyoto round cultivar for traditional Kyoto cuisine; (4) Miura-daikon — Kanagawa heritage cultivar; (5) Miyashige-daikon — long thin cultivar for takuan pickle production; (6) Multiple regional heritage cultivars.
Nutritionally, fresh daikon per 100g provides 15 kcal, 0.5g protein, 0.1g fat, 4.1g carbohydrates with 1.3g dietary fiber. Vitamin C 11mg, K 230mg per 100g. Distinctive enzyme content includes diastase (digestive aid), oxidase, and isothiocyanates (antioxidant glucosinolate-derived).
Production: Hokkaido (~30%), Chiba, Aomori, Kanagawa major regions. Annual domestic production exceeds 1.3 million tonnes. Year-round availability with autumn-winter peak.
OEM applications
Daikon-oroshi — grated daikon as universal condiment for grilled fish, tempura, soba, udon, hamburg-steak. Major retail category.
Takuan pickle — Miyashige and other long thin cultivars are pickled in rice bran or salt for traditional yellow Takuan pickle. Major established pickle category.
Bettara-zuke — Tokyo regional sweet rice-bran pickle. October-November peak (Bettara-ichi market in Nihonbashi).
Oden hot pot — daikon is essential oden ingredient, simmered with dashi and various other ingredients.
Furofuki daikon — simmered daikon with miso topping.
Daikon salad and namasu (with carrots, vinegared) — Osechi New Year side dish.
Premium specialty cultivars — Sakurajima-daikon kaiseki and gift, Shogoin-daikon Kyoto cuisine, regional heritage retail.
For OEM: fresh whole daikon retail (Hokkaido or other origin), pre-cut and pre-grated convenience format, takuan production OEM (with Miyashige-daikon or other appropriate cultivar), bettara-zuke regional retail, oden ready-meal retail, daikon-oroshi frozen and refrigerated convenience retail, and premium specialty cultivar gift retail (Sakurajima, Shogoin).
Regulatory classification in Japan
Standard agricultural product labeling. Origin disclosure (Hokkaido, Chiba, Aomori, Kanagawa) appropriate.
Premium specialty cultivar disclosure: Sakurajima-daikon (Kagoshima GI), Shogoin-daikon (Kyoto), Miura-daikon (Kanagawa), Miyashige-daikon — important for premium positioning.
Daikon is not a designated allergen.
Regulatory classification in other markets
| EU | Imported as daikon / mooli. Established global Asian-cuisine category. |
|---|---|
| USA | Established US daikon retail. Imported and increasingly domestically grown. |
| China | China has its own bailuobo (白萝卜) culture. Japanese-origin specialty cultivars positioned as premium. |
| Korea | Korea has substantial mu (무) tradition (kkakdugi pickle, etc.). Japanese-origin specialty positioned as premium. |
Market reference formulations
Example finished products will be added after verification of cultivar, origin, and target product format.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Seasonality & supply calendar
- Harvest months
- Winter daikon (青首大根): November – February
- Peak supply
- December – January
- Off-season
- Summer 夏大根 supplies July – September from highland regions
Source: 農林水産省 野菜生産出荷統計. Hokkaido and Aomori dominate summer production; Chiba / Kanagawa / Miyazaki dominate winter production.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Chilled 0–4°C, ~95% RH
- Conditions
- Leaves removed for retail (preserve root moisture); MA packaging extends life
- Shelf life
- Fresh 14–21 days at 0°C
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Winter: Chiba, Kanagawa, Miyazaki, Kagoshima; Summer: Hokkaido, Aomori
- Import dependence
- 100% domestic for fresh; Chinese radish imports for processed (takuan, etc.)
農林水産省 野菜生産出荷統計
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Organic JAS | Common | |
| Halal | Inherent | |
| Kosher | Inherent | |
| Vegan | Inherent |
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Daikon (Japanese White Radish)?
- Daikon (だいこん / 大根) — Japanese white radish (Raphanus sativus var. longipinnatus) — is one of Japan's most universally-used root vegetables and a substantial OEM category across multiple positions: as fresh whole daikon for daikon-oroshi (grated condiment universally accompanying grilled fish, fried foods, soba, and udon), as the foundation of takuan pickle (one of Japan's defining pickle categories), as oden hot pot major ingredient, as bettara-zuke and other traditional pickles, and as multiple premium specialty cultivars (Sakurajima-daikon — world's largest radish at 5-15kg from Kagoshima, GI-protected; Shogoin-daikon — Kyoto round daikon for Kyoto cuisine; Miura-daikon — Kanagawa heritage; Miyashige-daikon). Hokkaido leads domestic production at ~30% of supply, with Chiba, Aomori, and Kanagawa as major secondary regions. The Aokubi-daikon (青首大根, green-neck) is the dominant modern volume cultivar.
- What is the regulatory status of Daikon (Japanese White Radish) in Japan?
- Standard agricultural product labeling. Hokkaido, Chiba, Aomori major production regions. GI / regional brand designations: Sakurajima-daikon (Kagoshima — world's largest radish, GI-protected), Shogoin-daikon (Kyoto round daikon), Miura-daikon (Kanagawa), Miyashige-daikon, etc. Daikon is not a designated allergen.
- What products typically use Daikon (Japanese White Radish)?
- Fresh whole daikon retail (volume year-round) / Pre-cut and pre-grated daikon (convenience format) / Takuan pickled retail (major established category) / Bettara-zuke retail (Tokyo regional pickle) / Pre-cooked oden-style daikon retail / Daikon-oroshi frozen and refrigerated retail / Premium specialty cultivar retail (Sakurajima-daikon, Shogoin-daikon gift)
- Where does Daikon (Japanese White Radish) come from?
- Japanese white radish (Raphanus sativus var. longipinnatus); cultivated since prehistoric times; principal modern domestic production regions Hokkaido (volume leader, ~30%), Chiba, Aomori, Kanagawa; multiple specialty cultivars (Sakurajima-daikon Kagoshima giant, Shogoin-daikon Kyoto round, Miura-daikon Kanagawa, etc.); year-round availability with autumn-winter peak
- What is the INCI / JSCI labeling name for Daikon (Japanese White Radish)?
- JSCI: だいこん
Related ingredients — substitutes, pairings, processing chain
Often used with
Ingredients frequently paired in the same recipe or formulation.
Same category
Other ingredients in the same sub-category.
Explore related ingredients
Used in similar product applications
Other ingredients commonly used in the same finished-product families.
Abura-age (Fried Thin Tofu)
油揚げ
Seasonings & saucesFermented foods
Agemaki (Jackknife Clam)
あげまき
Seasonings & saucesFermented foods
Ago Dashi (Flying Fish Stock)
あごだし
Seasonings & saucesFermented foods
Ahiru-niku (Domestic Duck)
あひる 肉
Seasonings & saucesFermented foods
Aigamo-niku (Hybrid Duck)
かも あいがも 肉
Seasonings & saucesFermented foods
Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
Manufacturers mentioning this ingredient
Japanese OEM factories whose published profile references this ingredient. Auto-detected from manufacturer descriptions; verify capabilities directly.
Related guides & how-to
Related case studies
Regulatory guidance
Take the next step
Search the academic literature
Pre-filled queries for the major research databases. Opens in a new tab.
Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — だいこん 各形態
- Sakurajima-daikon GI documentation
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.