The daikon radish is a mild-flavored specimen of the sativus species. The name comes from the Japanese word daikon, which means “large root.” The seeds are soft with a giving crunch from the skins. Their flavor is mildly sweet and nutty, with hints of wheat. After swallowing you may find a lingering heat creeping up your throat similar to the peppery kick that a proper radish possesses.
Delightful toasted or raw the seeds are often nibbled on their own, added to salads or breads, used as garnish for soups, or ground into pastes or pestos