It takes time and energy to make a daikon dish that's soft and well-seasoned.
However, after picking up on a tip for using frozen daikon radish from the TV, I was able to make a daikon dish in no time.
Since then, I always freeze my daikon before cooking.

The parts near the skin will remain stringy even after the daikon is cooked. That's why you need to peel it thickly.
Use the skin for other dishes, like kimpira, if you're hesitant to throw them away.

Lay them flat to freeze; you can freeze the daikon quickly and evenly in this way. Recipe by KaHal