The Japanese long white radish commonly used in cooking is daikon. It is a mild-flavored radish with a long, white root, botanically classified as Raphanus sativus, and is also known in some regions as mooli or Asian white radish.
Daikon is highly versatile in Japanese cuisine. It may be eaten raw, simmered in dishes such as oden, pickled as takuan, or grated into daikon-oroshi to accompany grilled fish, tempura, soba, and dipping sauces. The leaves are edible too and can be pickled, stir-fried, or cooked as greens.
The name daikon literally means “large root” in Japanese. Although the familiar Japanese varieties are long and white, daikon is not limited to one shape. Regional cultivars include the enormous Sakurajima daikon from Kagoshima, which can weigh many kilograms. The main mix-up is confusing daikon with lotus root or bamboo shoot: those are distinct vegetables with different textures and botanical identities.