Daikon

Daikon is a large, mild-flavored white radish, Raphanus sativus var. longipinnatus, widely grown and eaten across East Asia, especially in Japan, Korea and China. It is far larger and milder than the small round radishes common in Western cooking, and is used in many forms: grated raw as a garnish for grilled fish and noodle dishes, pickled into Japanese takuan or Korean danmuji, or simmered in stews and hot pots such as Japanese oden, where it readily absorbs surrounding flavors. Its leaves are also edible and are cooked as a leafy green in some regional dishes.