FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
DAIKON
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999]
is a long white radish. [Japanese p. 279]
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a radish withy a large slender white root that is eaten raw or cooked, especially in Asian cuisine.
- ORIGIN Japanese, from dai 'large' + kon 'root'.
