Daikon radish
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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