Daikon, each

Daikon is a mild-flavoured white radish, popular in Japanese, Chinese, Korean, and Southeast Asian cuisines. Crisp, juicy, and a little peppery—but less sharp than small red radishes.
 
How to use:
 
Raw
 
Salads and Slaws: Peel and grate or julienne. Pairs well with carrot, sesame, and soy-based dressings.
Pickled: A common use in banh mi (Vietnamese sandwiches) or as a Korean banchan (side dish).
 
Cooked
Soups & Stews: Adds sweetness and body—often used in miso soup or Chinese beef stew.
Stir-fries: Slice into thin matchsticks or half-moons and toss in late to keep some crunch.
Roasted/Braised: Becomes soft and tender, soaking up the flavours of the broth or sauce.
Grated (daikon oroshi): Often served as a condiment with grilled fish or tempura in Japan.