New Ingredient - Daikon Root

This has a mild radish flavor and a very weird texture! Pickled, it is addicting!

Wikipedia:
Daikon (from Japanese 大根, literally "large root"), Raphanus sativus var. longipinnatus, also called White Radish, Japanese radish, Oriental radish, Chinese radish, lo bok and Mooli (from Hindi/Urdu Muulii),[2][3][4] is a mild flavoured, very large, white East Asian radish. Despite being known most commonly by its Japanese name in the US, it did not originate in Japan, but rather in continental Asia. In the UK and continental Asia it is most commonly known as mooli.

Although there are many varieties of daikon, the most common in Japan, the aokubi-daikon, has the shape of a giant carrot, approximately 20 to 35 cm (8 to 14 in) long and 5 to 10 cm (2 to 4 in) in diameter. Another variety, the "Korean radish", is shorter, stouter, and has a pale green colour extending from the top, to approximately half way down the tuber. One of the most unusually shaped varieties of daikon cultivated in Kagoshima Prefecture is the turnip-shaped sakurajima daikon, which often grows as large as 50 cm (20 in) in diameter and weighs as much as 45 kg (100 lb).[5]

The flavour is generally rather mild compared to smaller radishes.