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In culinary contexts, daikon or daikon radish (from its Japanese name) is the most common in all forms of English, although luóbo is increasingly familiar due to Chinese immigration. Historical ties to South Asia permit mooli (from its Hindi/Panjabi name and also in Urdu) as a general synonym in British English. The generic terms white radish, winter radish, Oriental radish, long white radish, and other terms are also used. Other synonyms usually vary by region or describe regional varieties of the vegetable. When it is necessary to distinguish the usual Japanese form from others, it is sometimes known as Japanese radish or "true daikon". The vegetable's Mandarin names are still uncommon in English; in most forms of Chinese cuisine, it is usually known as luóbo, Chinese white radish, although in Cantonese and Malaysian cuisine, it is encountered as lobak or lo pak, which are Cantonese pronunciations of the general Chinese term for radish and carrot (萝卜). In the cuisines of Hokkien and Teochew dialect-speaking areas such as Singapore, Thailand and Taiwan, it is also known as chai tow or chai tau (菜头). In any of these, it may also simply be referred to as radish, with the regional variety implied by context. In English-speaking countries, it is also sometimes marketed as icicle radish.

Daikon is sometimes available in larger supermarkets, but you’re more likely to find it in Asian or Caribbean food shops.If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram , Facebook , Twitter !

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