A very large, East Asian radish, shaped like a giant carrot, white and pale green in colour with green fern-like leaves, and mild flavoured. It is used in Chinese, Japanese, Korean and Pakistani cuisine, either raw or pickled or cooked multiple different ways.
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[12]Links
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[2] https://www.gourmed.net/en/glossary/all
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/curly-endive
[7] https://www.gourmed.net/en/glossary/dakos
[8] https://www.gourmed.net/en/recipes/all/sandwich-chicken-and-bacon
[9] https://www.gourmed.net/en/recipes/octopus-and-potato-salad-green-beans
[10] https://www.gourmed.net/en/recipes/all/monastery-style-bean-soup
[11] https://www.gourmed.net/en/recipes/all/side-dish-potatoes-almonds
[12] https://www.gourmed.net/en/recipes/pork-and-sauerkraut-soup-jota
