is a Japanese radish that is characterized by a thick carrot-like shape. Unlike other radishes, it is greenish at the top, tapering to white. It is common in Japanese cuisine and has a mild flavor.
In the episode Kyoko displays her mastery of the art of Katsuramuki
, cutting Daikon into one continuous, paper-thin strip. Gourmet chefs use this technique to create roses for garnishments and it is extremely difficult to do.