A large white Asian radish with a mild flavor, commonly used in Japanese and other East Asian cuisines.
From Japanese 'daikon' (大根), literally meaning 'big root' (dai = big, kon = root). The word entered English in the mid-20th century as Asian cuisine became more popular in Western countries.
The daikon is a perfect example of how vegetables follow trade routes—this radish traveled the Silk Road for centuries before English speakers even had a word for it, and now it's in supermarkets worldwide.
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