From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Also Asian radish, Oriental radish. From the Japanese dai, meaning "large", and kon, meaning "root", this large, cucumber-shaped radish is available in three varieties, all of which may be eaten raw or cooked. The Korean daikon is about 8 inches (20 cm) long and cone-shaped with a green coloration at the top; the Chinese is a similar size and shape but completely white; and the Japanese is the same size but more cylindrical than conical.
