Just Bento

There are a lot of ways you can eat daikon.... (though im not familiar with japanese cooking....) anyways i hope this helps

You can pickle it, for one thing, and thin shreds or sticks of daikon and carrots are eaten pickled using a rice vinager, salt, sugar mixture is really yummy... its really easy to make. Put the shreds of daikon and carrots in a jar, pour the mixture in, and let it sit for a day or two. I eat it in vietnamese dishes, though it can be used in japanese dishes too. You can use it with anything. Japanese dishes really incorporate a lot of pickled things.
Daikon tastes really good in sour soup.... i eat it alot in filipino cooking too. Like, round slices in tamarand stew called "Sinigang". Daikon tastes good with anything sour in my opinion (I honestly dont know what kind of asian ingredients there are available in the UK. ive never seen daikon used with anything other than in asian food)

Thats all i can think of at the moment. I hope this gives you a better idea of what you can use daikon for. Im not sure if you can freeze it. You most likely could, like any other vegetable.

Hmm yeah I need to do one of my what to do with a vegetable posts.... but the two most popular ways to eat daikon in Japan are -

- Simmered until tender, in a broth or dashi stock, sometimes on its own, sometimes with other things, as in a soup. Daikon cooked this way turns quite sweet.

- Raw and grated, used as a condiment on grilled fish, with tempura, and a whole lot more. Raw daikon is quite sharp and refreshing, like radish.

You can also cut it (julienne is the most popular cut) and use it in salads, etc. See my mother's namasu recipe as an example.

Daikon does not freeze well, unless it's grated, but even that turns rather watery. Cooked or raw ungrated daikon turns fibrous and unpleasant.

I did put some in the miso soup I made the other day (My quick filling and warming meal that is always on stand by!) and they were really nice!!

Pickling it maybe a good option for me actually, will last a bit longer and it sounds really tasty! Thanks for the tips :D

Can you tell me some recipes for daikon leaves?

I used some last night instead of green papaya in in a green papaya salad. We never see anything other than ripe papaya here, and I love green papaya salad. Seeing as the papaya really doesn't give much other than crunch to it, I tried a mix of daikon and ripe papaya and it was good