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Daikon radish

Long white radish
India - Koyambedu Market - Radishes 01 (3986302317).jpg
radishes in Koyambedu market, India
Chinese name
Traditional Chinese
Simplified Chinese
Literal meaning "white radish"
Cantonese name
Traditional Chinese
Simplified Chinese
Literal meaning "radish/turnip"
Hokkien name
Traditional Chinese
Simplified Chinese
Literal meaning vegetable head
Vietnamese name
Vietnamese
Thai name
Thai หัวไชเท้า
RTGS hua chai tao
Korean name
Hangul 흰무
Literal meaning white radish
Japanese name
Kanji
Kana
Malay name
Malay lobak
Indonesian name
Indonesian lobak
Filipino name
Tagalog labanos
Nepali name
Nepali मुला
mula
Hindi name
Hindi मूली
mūlī
Urdu name
Urdu مولی
mūlī
Japanese radish(true daikon)
Radish-RA.jpg
radishes in Okage Yoko-chō, Japan
Chinese name
Traditional Chinese
Simplified Chinese
Literal meaning "Japanese radish "
Korean name
Hangul 왜무
Literal meaning Wae radish
Japanese name
Kanji
Kana

Daikon (大根?, literally "big root"), also known by many other names depending on context, is a mild-flavored winter radish () usually characterized by fast-growing leaves and a long, white, root. Originally native to Southeast or continental East Asia, daikon is harvested and consumed throughout the region (as well as in South Asia).

In culinary contexts, "daikon" or "daikon radish" (from its Japanese name) is the most common in all forms of English, although historical ties to South Asia permit mooli (from its Hindi name and also in Urdu) as a general synonym in British English. The generic terms white radish, winter radish, Oriental radish, long white radish, and other terms are also used. Other synonyms usually vary by region or describe regional varieties of the vegetable. When it is necessary to distinguish the usual Japanese form from others, it is sometimes known as Japanese radish or "true daikon". The vegetable's Mandarin names are still uncommon in English; in most forms of Chinese cuisine, it is usually known as Chinese white radish, although in Cantonese and Malaysian cuisine, it is encountered as lobak or lo pak, which are southern Chinese dialect pronunciations of the general Chinese term for radish (萝卜). In the cuisines of Hokkien-speaking areas such as Singapore, it is also known as chai tow or chai tau, and in South Asia as mooli. In any of these, it may also simply be referred to as "radish", with the regional variety implied by context. In English-speaking countries, it is also sometimes marketed as icicle radish.


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Wikipedia

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