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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