Daikon , and Korean cuisines. Elongated in shape, it has a mild, slightly peppery flavor, much less pronounced than that of the classic red radish. Daikon can be eaten raw in salads, pickled (as in tsukemono ), or cooked in soups, stews, and stir-fries.
Daikon , or julienned. It is naturally gluten-free and is a vegetable often used in light and healthy dishes.
