Definitions:

1. A key ingredient in many Japanese, Korean, Chinese and Vietnamese dishes, often used in soups, salads, pickled dishes, and as a garnish. NOUN
   • In Japan, grated daikon is commonly served with tempura to add a fresh, crisp contrast.
2. A large, white root vegetable that ressembles a large carrot or parsnip. NOUN
   • The daikon was sliced thinly for use in the refreshing salad.

Synonyms:

• japanese radish
• lo bak
• mooli
• radish
• white radish