This distinctive large carrot-shaped white radish is rich in vitamins and fibre, with a crisp, peppery taste. The leaf and stem contain more vitamin C, calcium and iron than the root. Daikon is eaten in a variety of ways including simmered dishes, salads and hotpot dishes. It can also be eaten either grated (daikon oroshi) or as pickles (takuan). Grated daikon with soy sauce is a common garnish on grilled fish, steaks or hamburgers, and is a common ingredient in salads. Kaiware (daikon sprouts) are a common garnish for sushi and salads.