Daikon is a white root vegetable often seen in Japanese and Chinese cuisine that resembles a carrot. However, unlike a carrot's sweetness, daikon is spicy and tart, similar to a radish. Its pungent and sharp flavor can be enjoyed raw, pickled, or cooked. The white pigment in daikon is called anthoxanthin, which is an antioxidant that may lower cholesterol and blood pressure. In Asian cuisine, daikon is often eaten alongside meaty dishes, and is said to aid in digestion and breakdown of oil, fatty animal protein, and dairy. Cooked daikon has a similar texture and flavor to turnips. Daikon is in season during the cold weather months, so if you've picked some up recently here's a quick and simple sauté preparation.