Daikon contains enzymes/amino acids that help digestion and is often served raw in super thin long strips (looks like noodles) with sashimi. I like the Asian sweet and sour pickles. You can use the young daikon like any fresh radish.
They are also great in soups and stews (not thickened with starch) with almost any kind of meat -- chicken, pork, beef, and seafood, as well as no meat miso soup. (well miso can go in the meat soups as well).
My kids also like the pictured large winter variety (usually sweeter when cooked) boiled in konbu broth. They like them plain, but I prefer those with peanut butter, tahini (sesame butter) or miso sauce. I usually make the sauces from scratch. There's a Chinese soybean or blackbean-based sauce that is sold commercialy that works well, but I can't think of the name at the moment.
I love that when I try to comment thoroughly and without making any silly mistakes, I end up looking up something and learn something new.
So, I wanted to verify that winter daikon is supposed to be sweeter nearer the top and hotter in flavor nearer the tip:
When grown in areas that experience winter freezes, daikon protects itself from freezing by increasing the sugar content nearer the top closer to the soil surface.
I also remembered/was reminded about dried daikon -- they are cut in strips and packaged. Best ones are supposed to be air/freeze dried in the snow countries in winter -- this is said to intensify the sugar content. They are reconstituted in water (discard soaking water) and then stewed. I haven't had one of those in a long time. I *think* they turn out similar to stewed sauerkraut and polish sausage (except I think the usual meat here is fresh pork) but I'm not sure. I don't have time to go looking it up again.