the two most common ways daikons are eaten are pickled or in a clear broth soup.

you'll want to remove the skin and a bit of the outer layer. if you cut a cross section, you may be able to see a strong delineation between the sweet crunchy interior body and the tougher, more bitter outer layer. use your discretion.

to pickle, chop into bite size pieces. shape doesn't really matter. cubes are my go to. sprinkle generously and mix with salt to draw out water. wait 30 minutes or so and dump out excess water and rinse to remove extra salt. drain as much as you can. dress with mirin (rice vinegar) or your vinegar of choice and sugar. you're aiming for a sour pickly flavor with a little balance from the sugar's sweetness.

to use in a soup, cut into large cubes and chuck them in a clear beef or pork broth. bring the broth to a boil and then turn down to simmer. they're ready to eat when you can poke through them. we usually have a brothy soup with every meal (except maybe not in summer) so this one is quick and easy.

hope that helps! and kudos to your wife!