Also known as Chinese white radish or "lo bak". A large Asian radish with a sharp but somewhat sweet taste, daikon is a white-fleshed variety of radish that was brought to China around 500 B.C. Also known as Oriental radish, it is held in high esteem in Asia, where it is prepared in a wide variety of ways. Cooked daikon is used like the turnip; it is often added to soups and stews and is delicious in a stir-fry with other vegetables. The seeds, which are sprouted, have a hot flavor that is slightly reminiscent of watercress. The sprouts are often added to soups, or used to season tofu and fish. Add them at the last minute to ensure maximum crispness and flavor. The variety most commonly available in Western markets is shaped like a large carrot and is usually about 1 foot long. Look for daikons that are firm with smooth skin. They will keep for up to a week refrigerated in a plastic bag.