Japanese radish, or Daikon is a common vegetable in Japan and is widely cultivated. It is an annual plant belonging to the genus Radishes of the Brassicaceae family. It is said to be native to the Mediterranean or Central Asian regions. The roots are mainly eaten, but the leaves and oil are also edible and is sometimes taken from seeds. The leaves are yellow-green, and the so-called radish part is also a colored white. There are many varieties, and the shapes such as root length and thickness are diverse. In addition to white, there are red, green, purple, yellow, and black skins, which are more common than white in some…