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
References in periodicals archive ?
The maximum value of radon exhalation rate was found in the sample collected from Taman Seri Baiduri Sungai Petani and the minimum value was found in the sample collected from Kampung Guar Lobak Kulim.
Said to be hot and spicy, the range includes laksa lemak, soto sayuer, mushroom ramen, sup lobak and kaukswe, all taken from authentic recipes from south cast Asia.