There’s something supernatural about daikon (Japanese white radish). They grow amazingly fast, and are immensely large when pulled out of the ground. They’re quick and easy to grow, and are hard to get in Australian supermarkets.
I’d have to say that the first ones we picked were an acquired taste. Miss P didn’t warm to the surprisingly bitter flavour, so I had to hide them in soups and the like. I had read that they become milder in taste during winter, and thankfully this turned out to be the case.
In a recently-acquired cookbook, I found a receipe for pickled daikon, so I gave that a go. It’s an absolute winner! Once pickled, the daikon takes on a very different flavour; sweet and fruity. Great as a side dish during a Japanese meal. We now have two jars of pickled daikon, with more plants still in the ground.