daikon

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daikon
Raphanus sativus var. longipinnatus

dai·kon

 (dī′kŏn′, -kən)
n.
A white radish (Raphanus sativus var. longipinnatus) having a long root that is eaten as a vegetable, either raw, pickled, or cooked, in eastern Asian cuisine. Also called Chinese radish, Japanese radish.

[Japanese : dai, big (from Early Middle Chinese dajh; akin to Mandarin ) + kon, root (from Early Middle Chinese kən; also the source of Mandarin gēn).]

daikon

(ˈdaɪkɒn)
n
(Cookery) another name for mooli
[C20: Japanese, from dai big + kon root]

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]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.daikon - radish of Japan with a long hard durable root eaten raw or cooked
radish plant, radish - a cruciferous plant of the genus Raphanus having a pungent edible root
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A crunchy white radish that can be used in salads, stir-fried or added to soups.
The range from Gurkha Fine Foods consists of five gourmet curry sauces and four chutneys varying from mild cucumber to hot white radish.
Slice white radish in half lengthways, and cut into pieces (roughly 3cm x 2cm/1in x 0.
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