Daikon, also known as white radish, Japanese radish, Chinese radish, winter radish, and luobo, is popular in Japanese, Chinese, and other Asian cuisines. The vegetable resembles a large white plump carrot and is commonly eaten raw, cooked, and pickled.
The Daikon is bold in size, yet more delicate in flavor. The long cylindric roots have a smooth creamy white skin and crisp, juicy white flesh. The thickest part of the root closest to the tops is the sweetest whereas the narrow bottom region of the root is peppery and pungent.
The entire plant is edible, roots and leaves. It is also a superior storage vegetable.