Daikon radish is now in season in Japan. Yoko Munakata of the Better Home Association came up with a garlic-flavored dish made by braising it with beef. The sweetness and texture differs depending on the part of the radish used. The sweet yet hard part below the leaves is better eaten fresh or grated. The sweet and soft middle part is good stewed or in soups. The tangier tip may be grated to accompany grilled fish and other dishes. Munakata introduces another dish using the peel.