Daikon Radish vs Turnip
What's the difference between daikon and turnip?
Both are Brassicaceae root vegetables common in Japanese cooking, but daikon and turnip differ in texture, flavor, and best cooking methods. Let's compare them with data.
Nutrition (per 100g)
| Nutrient | Daikon Radish | Turnip |
|---|---|---|
| Calories | 15kcal◎ | 18kcal |
| Protein | 0.5g | 0.7g◎ |
| Fiber | 1.4g | 1.5g◎ |
| Vitamin C | 12mg | 19mg◎ |
| Iron | 0.2mg | 0.3mg◎ |
| Calcium | 24mg | 24mg |
| Potassium | 230mg | 280mg◎ |
| Beta-carotene | 0μg | 0μg |
| Folate | 34μg | 48μg◎ |
Source: Standard Tables of Food Composition in Japan (8th ed.) 2020
Price Comparison
Daikon Radish
Annual average (2026)
Turnip
Retail price data not available
Peak Season
| J | F | M | A | M | J | J | A | S | O | N | D | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Daikon Radish | Peak | Peak | ○ | — | — | △ | △ | — | — | △ | Peak | Peak |
| Turnip | Peak | ○ | △ | △ | — | — | — | — | — | △ | Peak | Peak |
Storage & Flavor
Daikon Radish
Flavor
Sweeter near the top and progressively spicier toward the tip. Winter daikon gains sweetness from cold temperatures and is juicy. Grating brings out the pungency
Shelf Life
1-2 weeks refrigerated, 1 month frozen (after blanching)
How to Select
Choose daikon with smooth, white skin and root hair holes in a straight line. If sold with leaves, they should be bright green and firm. Pick ones that feel heavy for their size
Turnip
Flavor
Mildly sweet and tender with a refined, non-pungent flavor. Less sharp than daikon; the leaves are also edible as greens. Winter harvests are notably sweeter
Shelf Life
3-5 days refrigerated (root), 1-2 days (leaves)
How to Select
Choose turnips with smooth, white skin free of cracks or dark spots. Smaller ones with good weight are best; with leaves attached, choose those with vibrant, fresh-looking tops. Look for a round, plump shape
Verdict
Daikon excels in simmered dishes and grated preparations thanks to its digestive enzyme diastase. Turnip has a delicate, melt-in-your-mouth texture when cooked, perfect for ankake and pickles. Daikon is significantly cheaper.
FAQ
Can both leaves be eaten?
Yes. Both have nutritious leaves. Daikon leaves are particularly rich in beta-carotene, approaching green-yellow vegetable nutrition levels. Turnip leaves work well in stir-fries and miso soup.
Which is better for simmered dishes?
Daikon absorbs flavors deeply over long cooking — ideal for oden and buri-daikon. Turnip cooks quickly to a silky texture, better for ankake or Western-style soups.
How do grated daikon and turnip differ?
Grated daikon is pungent and rich in digestive enzymes — a classic pairing with grilled fish. Grated turnip is milder and more mellow.