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A white radish commonly used in a variety of Asian cooking

This giant white radish is an important part of Japanese and Chinese cooking. Daikon is longer and thinner than lo bok, whick tends to be shorter and rounder. It has a similar flavor to radishes, but more mild.  Daikon is enjoyed in soups, appetizers or pickled (takuan and kimchi).

  • English
    white radish
  • Thai
    hua pak had
  • Cambodian
    moeum spey sar
  • Vietnamese
    cu cai tau