a Japanese radish (Raphanus sativus var. longipinnatus) having a long, white root that is eaten raw or cooked
Origin of daikonJapanese ; from dai, big + kon, root
A white radish (Raphanus sativus var. longipinnatus) having a long root that is eaten as a vegetable, either raw, pickled, or cooked, in eastern Asian cuisine. Also called Chinese radish, Japanese radish.
Origin of daikonJapanese : dai, big (from Early Middle Chinese dajh; akin to Mandarin dà) + kon, root (from Early Middle Chinese k&schwa;n; also the source of Mandarin g&emacron;n).
Raphanus sativus var. longipinnatus
From Japanese 大根 daikon.