A root vegetable, a variety of radish. From Japanese, "daikon" means "big root". The most well-known variety has a large elongated shape of a white radish. Daikon is a record holder for vitamin C and calcium content, contains lots of fiber. Daikon has the taste of radish or black radish, but lacks their bitterness. Therefore, this radish is usually used raw in vitamin salads or as a side dish. Often daikon is stewed, pickled, added to soups. Goes well with seafood, meat, poultry, fish, cottage cheese, cheese, corn. The vegetable is also suitable for dessert. Mixed with fruits, honey or nuts. Daikon can be fried and stewed. The average weight of one vegetable is from 500 grams to several kilograms.