White Raddish

White Radish (Raphanus sativus var. longipinnatus), also known as daikon in Japanese, is a large, white variety of radish with a milder, less spicy flavor than the common red radish. It has a crunchy texture and is often used in Asian cuisine, especially in salads, pickles, soups, and stir-fries. White radish can be eaten raw, pickled, or cooked, and it is commonly used in dishes like miso soup or daikon salad. It is rich in vitamin C, fiber, and antioxidants, offering various health benefits, such as aiding digestion and promoting hydration.