daikon

[ dahy-kuh n, -kon ]

/ ˈdaɪ kən, -kɒn /

a large, elongated, white winter radish, Raphanus sativus longipinnatus, used especially in Asian cuisine and sometimes pickled.

Also called Chinese radish, Oriental radish.

Origin of daikon

1890–95; < Japanese < Middle Chinese, equivalent to Chinese dà big + gēn root

In addition to the roots sent into Tokyo, there is a large export trade in daikon salted in casks.

The Foundations of Japan |J.W. Robertson Scott
There is daikon production up to the value of about a million yen.

The Foundations of Japan |J.W. Robertson Scott
This daikon is very cheap, and is a chief part of the diet of that small portion of the population that cannot afford rice.

The Gist of Japan |R. B. Peery
Ah, its a miserable girl I am—and Ive cooked his daikon and mended his hakama a hundred times.

Japanese Fairy Tales |Grace James

Also I am afraid that you would not like the odours of fish below stairs, of daikon, and of other things all mixed up together.

The Life and Letters of Lafcadio Hearn, Volume 2 |Elizabeth Bisland

daikon

/ (ˈdaɪkɒn) /

another name for mooli

C20: Japanese, from dai big + kon root