Mooli vs. Daikon

Moolinoun

, particularly its Indian varieties.

Daikonnoun

An East Asian cultivar or subspecies of radish (Raphanus raphanistrum subsp. sativus, syn. Raphanus sativus) bearing a large, white, carrot-shaped taproot consumed throughout East and South Asia but grown in North America primarily as a fallow crop for its fast-growing leaves (used as animal fodder) and as a soil ripper.

Daikonnoun

(Japanese cuisine) Particularly, the usual Japanese cultivar, Japanese radish.

Daikonnoun

Closely-related cultivars such as the enormous turnip-shaped Sakurajima or green-and-red watermelon radish.

Daikonnoun

a radish of Japan (Raphanus sativus longipinnatus) with a long hard durable root eaten raw or cooked.

Daikonnoun

radish of Japan with a long hard durable root eaten raw or cooked

Daikonnoun

another term for mooli

Daikon

Daikon (Japanese for 'big root') or mooli, Raphanus sativus var. longipinnatus, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root (other names are listed below).