When raw, daikon radish can be a bit spicy or pungent. But, if you cook it in a flavorful broth until it is meltingly tender, it becomes earthy and a bit sweet. Flavored with miso, ginger, garlic, and star anise, the braising liquid not only tastes delicious, but is good for the digestive system. Serving the braised daikon over steamed rice or quinoa makes it both filling and comforting. You can find this recipe by Courtney West over on the Loam Agronomics blog.