In the world of raw ramen toppings, few are as iconic as daikon. This crunchy, juicy and aromatic root is the perfect way to add both color and texture to a bowl of Noodz.

What is daikon?

Daikon is a species of Asian radish that is distinguished from other varieties by its size, shape and, to some extent, flavor.

The daikon's pale root can grow up to 50 centimeters and reach a diameter of 10 centimeters, making it one of the largest varieties. Although people also eat the leafy green part of the radish, it is the white part of the root that is usually used as a seasoning for ramen.

Daikon is milder than common radish in terms of overall flavor intensity. It is less pungent than normal radish and has a characteristic slightly acidic aftertaste that is immediately noticeable when tasted raw. The root pulp is crunchy and similar to a juicy carrot, with a high amount of moisture. The taste is fresh and the spicy and peppery note is hinted at and does not remain in the foreground.

Depending on the seasoning you want to obtain, the daikon could be cut into thin slices and blanched in the ramen broth or added directly raw. It could even be cut into strips just like the noodles themselves.

History of the seasoning

This variety of radish made its way to Japan about 1,300 years ago. However, it is during the Edo period that it was spread throughout the country as a viable food for the general population. From there it became part of traditional Japanese cuisine and related cuisines.

In reality, the existence of this radish in Asia is much older, with the first cultivations dating back to China around 500 BC. These first varieties were imported into China and Asia from the Mediterranean, where they originally grow.

Why does daikon pair well with ramen?

Firstly, when it is eaten raw in combination with intense flavors and very savory condiments, it slightly attenuates the flavor of the latter.

Secondly, the crunchier texture helps balance the different textures of ramen and other toppings we commonly find.

Flavor and texture (by contrast or affinity) are the two basic things we consider when choosing which toppings to add to our bowls of ramen.