Daikon Radish is a traditional Japanese vegetable that is often found in Asian markets. It is grated and used as a garnish, or is commonly pickled. It is also used in stews and soups with other vegetables.

It is also known as Oriental Radish, Japanese Radish, and Giant White Radish. Daikon is a root vegetable believed to have originated in the eastern Mediterranean. It is a smooth-fleshed white skin winter radish It's color can range from white to pink to black to green. The variety most commonly available is about 1 foot long and 1 to 4 inches in diameter. They can weigh up to 50 pounds if they are left to grow, but are
rarely seen this size in the market. 

Scrub or peel removing only a thin layer of the outside. It can be grated, or cut into cubes, sticks, or thin slices. It can be eaten raw or cooked. Cooked daikon is used much like a turnip in soups and stews. Raw daikon can be used to add some crunch and spice to salads and relishes. 

Here is a complete site for daikon radish...recipes, nutrition and uses.

 http://www.geocities.com/NapaValley/7514/d101.html