General Information: Radishlike daikon is often seen as a raw, shredded garnish in Japanese dishes. White and green daikon are both available. White can be eaten raw, shredded in salads. Add sugar and lemon to make it sweet and sour. Green daikon has a very sharp taste. Cooking it in soup will mellow the flavor. The Chinese believe that the human body contains both hot and cold and that daikon is a good cure for "hot" problems such as fever blisters.
As a cough remedy, Green Daikon is taken together with the brew -- skin as well as flesh, and usually for an extended period of time.