A very large, East Asian radish, shaped like a giant carrot, white and pale green in colour with green fern-like leaves, and mild flavoured. It is used in Chinese, Japanese, Korean and Pakistani cuisine, either raw or pickled or cooked multiple different ways.
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[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/curly-endive
[7] https://www.gourmed.net/en/glossary/dakos
[8] https://www.gourmed.net/en/recipes/all-recipes/bourdeto
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[11] https://www.gourmed.net/en/recipes/quick/savory-minnows
[12] https://www.gourmed.net/en/recipes/quick/chickpea-soup-soupa-revythia