The term Japanese Radish is often used to refer to the Daikon, a large white radish that is popular in East Asian cuisine. It is a root vegetable with a mild flavor and crunchy texture. Daikon is commonly used in soups, salads, and pickles, as well as being grated and served as a condiment. It is also known for its health benefits, such as aiding digestion and providing essential vitamins and minerals.