In Japan, many types of pickles are made with daikon roots, including "takuan" and "bettarazuke". Daikon roots can be served raw, in salads, or as "sashimi"'s which is prepared by meticulous . is frequently used as a garnish, often mixed into various dippings such as "ponzu", a soy sauce and citrus juice condiment. The pink spicy is daikon grated with chili pepper. Simmered dishes are also popular such as "oden". Daikon that has been shredded and dried (a common method of preserving food in Japan) is called . Daikon radish sprouts () are used raw for salad or garnishing "sashimi". Daikon leaves are frequently eaten as a green vegetable. They are thorny when raw, so softening methods such as pickling and stir frying are common. The daikon leaf is one of the Festival of Seven Herbs, where it is called "suzushiro".