| Japanese radish (true daikon) | |
| Pic: | Radish-RA.jpg |
| Piccap: | Radishes in Okage Yoko-chō, Japan |
| Name1: | Chinese name |
| T: | Chinese: {{linktext|日本|蘿蔔 |
| S: | Chinese: 日本{{linktext|萝卜 |
| L: | "Japanese radish" |
| P: | rìběn luóbo |
| W: | jih-pên luo-po |
| Hangul: | 왜무 |
| Rr: | waemu |
| Mr: | waemu |
| Lk: | Wae radish |
| Kanji: | Japanese: {{linktext|大根 |
| Kana: | Japanese: だいこん |
| Romaji: | daikon |
is a generic term for radish in Japanese language. For example, European radish is called in Japan. In the West, the word daikon sometimes refers to long white Asian radish varieties and sometimes Japanese radish varieties. When it is necessary to distinguish the usual Japanese form from others, it is sometimes known as Japanese radish[1] or .[2]
The most common variety in Japan (aokubi-daikon) produces an elongated root in the shape of a giant white carrot about 20to long and 5to in diameter. Most Chinese and Indian forms are roughly similar.
The turnip-shaped giant white radish or Sakurajima radish is cultivated around Kagoshima in Japan and grows as large as 500NaN0 in diameter and 45-1NaN-1 in mass.[3]