Daikon (sometimes called Oriental radish winter radish) is a root vegetable similar in shape to a large carrot with a flavor that's similar to a mild red radish. It's grown in many Asian countries, and in Japan, it's the most commonly eaten vegetable.
If you're into Japanese cuisine, you've probably come across a daikon or two without knowing it. Common in traditional Japanese food and other Asian cuisines, this white, crunchy root vegetable can brighten up meals, adding texture and sweet flavor to dishes and condiments. Cubed, grated or sliced, it adds bite and character, but you may not recognize it in its full form.
Malaysia
