2) Daikon: This is a white radish kind root. It is also understands as Japanese radish or icicle radish. It is larger and much milder than a traditional crimson radish. It is very best to buy when it is firm and prior to it turns yellow. Avoid these. My favorite way to use daikon is to use it grated on salads, as you would a normal radish. But it can also be stewed and eaten as a normal vegetable


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