When it comes to daikon radish, there is no part to throw away. Even the leaves and stems can turn into a delicious kinpira dish when sauteed with sesame oil, soy, mirin and red chili pepper. I served the sauted chopped daikon leaves with rice the night before with koji marinated cod and some koji pickled napa cabbage. Then with the left over sauteed daikon radish leaves, I made onigiri the next day. It was a delightful afternoon snack. A sprinkle of sesame and gray salt are the additional seasonings that give this rice ball good flavor.