Daikon can be served raw or cooked. It is often peeled before use, but the skin is edible and peeling is optional. Daikon can be thinly sliced for a garnish or pickling, diced for cooking, or grated for pickling or used in baked goods and savory dishes. The greens can also be eaten raw in salads or added to soups and other hot dishes, and the sprouts, or Kathiawar, are used raw in dishes like Japanese green salads and vegetable sushi.
