A very large, East Asian radish, shaped like a giant carrot, white and pale green in colour with green fern-like leaves, and mild flavoured. It is used in Chinese, Japanese, Korean and Pakistani cuisine, either raw or pickled or cooked multiple different ways.
[10]
[11]
[12]Links
[1] https://www.gourmed.net/en
[2] https://www.gourmed.net/en/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/en/glossary/daikon&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/daikon_0.jpg?itok=sgDeEQyu&description=Daikon
[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/curly-endive
[7] https://www.gourmed.net/en/glossary/dakos
[8] https://www.gourmed.net/en/recipes/chicken-fillets-oven-orange-juice
[9] https://www.gourmed.net/en/recipes/apple-tarte-tatin
[10] https://www.gourmed.net/en/recipes/all/bitter-chocolate-cake-rum-and-honey
[11] https://www.gourmed.net/en/recipes/quick/smooth-venus-and-orange
[12] https://www.gourmed.net/en/recipes/all/mediterranean-home-made-dumplings-turkish-manti
