There are many varieties of daikon, but the most common is a long tuber with a mild turnip flavour. It is often used finely grated as an accompaniment with tempura. To prepare daikon it is important to peel away not only the skin, but also cutting into the flesh about 1cm deep – this layer is quite bitter, but it can still used in soup stock. Cooking daikon in the water that is used to first rinse the rice before cooking will keep the daikon soft, sweet and white. See post Shogoin Daikon.