daikon

1. An East Asian cultivar or subspecies of garden radish (Raphanus raphanistrum subsp. sativus, syn. Raphanus sativus) bearing a large, white, carrot-shaped taproot consumed throughout East and South Asia but grown in North America primarily as a fallow crop for its fast-growing leaves (used as animal fodder) and as a soil ripper.

2. An East Asian cultivar or subspecies of garden radish (Raphanus raphanistrum subsp. sativus, syn. Raphanus sativus) bearing a large, white, carrot-shaped taproot consumed throughout East and South Asia but grown in North America primarily as a fallow crop for its fast-growing leaves (used as animal fodder) and as a soil ripper.

   (Japanese)The usual Japanese cultivar, Japanese radish.

   Daikon, chinesischer Rettich, Daikon-Rettich

   дайко́нdajkón, япо́нская ре́дькаjapónskaja rédʹka, кита́йская ре́дькаkitájskaja rédʹka

   дайко́нdajkón, япо́нська ре́дькаjapónsʹka rédʹka, кита́йська ре́дькаkytájsʹka rédʹka

3. Closely-related cultivars such as the enormous turnip-shaped Sakurajima or green-and-red watermelon radish.

1. 2. Cut the daikon into long sticks.

   de2. Schneiden Sie den Rettich in lange Streifen. — Wauzl

   Tatoeba contributors · Tatoeba · CC BY 2.0 FR · C2Open on TatoebaReport a problem

2. Daikon might be more expensive than the carrots.

   JimBreen · Tatoeba · CC BY 2.0 FR · C2Open on TatoebaReport a problem

3. Cut the daikon radish and carrot into quarter slices and cut the other vegetables into bite-size pieces.

   Jesse · Tatoeba · CC BY 2.0 FR · C2Open on TatoebaReport a problem

4. I heard daikon skins can be used when cooking, but I'm worried about pesticides, so I usually throw them out.

   pip · Tatoeba · CC BY 2.0 FR · C2Open on TatoebaReport a problem

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