Purple Daikon radishes have a mild, sweet, and peppery flavor well suited for raw, cooked, and pickled preparations. The radishes can be eaten with or without the skin, and when raw, the flesh can be thinly sliced and incorporated into salads, used as a raw vessel for dips, or chopped and mixed into slaws. The brilliant, bi-colored flesh adds visual appeal to sandwiches, appetizer plates, sashimi, and pickled preparations, or it can be coarsely grated using a special Japanese grater as a condiment.