Wash the daikon radish thoroughly under running water
Peel the skin if desired
Trim off the top and root ends
Cut into the desired shape, such as slices, matchsticks, cubes, or grated pieces
Remove any tough or damaged outer sections
Soak in cold water if you want a milder flavor and extra crispness
Salt lightly and let sit briefly if using in salads or pickles
Cook by boiling, steaming, stir-frying, roasting, or simmering in soup
Serve raw in salads, slaws, or as a garnish
Store unused pieces in an airtight container in the refrigerator