The Chinese radish or radish of winter , or daïkon (in Japanese ダイコン, だいこん or 大根, Raphanus sativus VAr. longipinnatus L.H.Bailey), is the Asian cousin of our Horseradish, but it is at least twice longer and thicker and with the white skin. It is also more Succulent (radish with juice par excellence) and less fibrous. There are several varieties (like the VAr. macropodus Makino) but they all is more or less prickles, according to the grounds and especially the duration of sunning.

The daïkon is a essential Légume in Asian kitchen. It is called driven in Korea, where it is used to furnish with many dishes, either believed, or marinaded in brine. It can also be finely grater and addition like condiment or sauce element, like seasoning and cooling the Tenpura

In Japanese, the dried daïkon and half-compartment in thin straps are called kiriboshi daikon (切干大根). The whole daïkon pickles some is called takuan (沢庵). It is often artificially coloured in yellow mustard. Tending not to keep themselves and yellow, the sheets (Fans) are often cut before the sale to be used out of soups, cooked with the drying oven Oshitashi or like condiment.