noun A type of large, white radish commonly used in Asian cuisine.
Daikon is commonly used in Asian cuisine, especially in dishes such as salads, pickles, and soups.
Daikon is known for its high vitamin C content and is often included in healthy diet plans.
Daikon is believed to have various health benefits in traditional Chinese medicine, such as aiding digestion and detoxification.
Daikon is a type of radish that is often grown in home gardens and used for its edible root.
Daikon plays a significant role in Asian cultural dishes and traditions, such as Japanese New Year's celebrations.
Daikon is commonly used in Asian cuisine, particularly in dishes like pickles, salads, and soups.
Daikon is often recommended for its high vitamin C content and potential health benefits.
Daikon can be used as a natural meat tenderizer due to its enzyme content.
Daikon is grown as a cover crop to break up compacted soil and improve soil quality.
Daikon is used in herbal medicine to aid digestion and reduce inflammation.