Chinese radish


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Chinese radish

n.
See daikon.

dai•kon

(ˈdaɪ kən, -kɒn)

n.
a large, elongated, white winter radish, Raphanus sativus longipinnatus, used esp. in Japanese cooking.
[1890–95; < Japanese < Middle Chinese, = Chinese big + gēn root]
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References in periodicals archive ?
Chinese radish, pak choi and mizuna greens can be sown in rows 30cm (1ft) apart and thinned to 15-30cm (6-12in) between plants.
In francophone West Africa Chinese radish is becoming popular, replacing the traditionally grown vegetable turnip (Brassica rapa L.
It's often known as oriental or Chinese radish and can be eaten raw or cooked.

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