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Daikon Radish
An Asian root vegetable that is a long, white, carrot shaped radish that is crisp and juicy with a milder taste than red radishes.
Hama Daikon, Seiyou No Daikon
Common Names in Portuguese:
Nabo, Portuguese, Rabanete-De-Cavalo, Rabanete-Selvagem, Rabanete-Silvestre ...
In Asia, larger daikon type radishes are important sources of food. They are cooked in various ways and preserved by pickling or drying. From one variety or another, the leaves, stems, flowering shoots, seed pods, seeds, sprouts, and roots are eaten.
Chinese Radishes: Chinese radishes - also known as lo bok - are usually similar to Japanese daikon with long white cylindrical roots. Some varieties are yellowish, green or black, with oblong or spherical roots.
The 30-foot-tall avocado trees, the deep roots of a Daikon radish, the intense flavor of our tomatoes and the sweetness of our peaches can all be traced to our diligence in giving back to the land more than we take from it.
In Japanese, the horseradish bears names comparing it with the indigenous and popular spice wasabi: seiyō-wasabi [西洋わ-び, "イヨウワサ"] Western wasabi and wasabi-daikon [わ-び """, ワサ"ダイコン] radish-wasabi.
 See also: Radish, Vegetables, Pepper, Green, Violet
  
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