Daikon (大根) is a mild-flavored Japanese giant white radish usually called daikon radish in US supermarkets. Although there are many varieties of daikon, the most common is carrot shaped, approximately 8-14 inches long and 2-4 inches in diameter.
Daikon is an essential part of Japanese cuisine being used as a garnish for many dishes like sushi or as a simmered vegetable served in its own right. Daikon is also commonly grated and served either as a garnish or as an accent in soups. Pickled daikon is called takuan (沢庵), and has a bright yellow color.