This word, first used circa 1873, translates from Japanese literally as “big root”. It’s a mild-flavored radish that, now grown internationally, was originally native to East Asia. In Japan, daikon roots are used to make pickles and also served raw in salads or with sashimi. In North America, where it is officially known as “oilseed radish”, daikon is mostly grown as a fallow crop and its leaves feed animals.
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