Daikon is the Japanese name (dai meaning large and kon meaning root) of a specific type of mild-flavored radish. More daikon is produced in Japan than any other vegetable, and varieties are cultivated throughout the world. Daikon looks like an oversized, white carrot, reaching diameters of up to 4 inches and lengths of nearly 2 feet. They come in several shapes (spherical, oblong, and cylindrical) and though they are most commonly white, some varieties are yellow, green or black. Daikon is versatile and can be used like other types of radishes – eaten raw in salads, stir-fried, boiled, pickled, or simmered in soups.