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Daikon

Other names: chinese turnip, giant white radish

From the Japanese words dai (large) and kon (root), this vegetable is in fact a large oriental radish with a sweet, tangy flavor. The daikon's flesh is crisp, juicy and white, while the skin can be either creamy white or black.
Choose firm, smooth roots which have a luminous gleam, not a flat opacity, which indicates a long storage time. Keep wrapped in plastic in vegetable crisper up to 1 week.
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Substitute for daikon

White raddishes

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