• (Japanese cuisine) Particularly, the usual Japanese cultivar, Japanese radish.
  • An East Asian cultivar or subspecies of radish (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.
  • Closely-related cultivars such as the enormous turnip-shaped Sakurajima or green-and-red watermelon radish.

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