Root Shape and Size: Features a long, cylindrical, or carrot-shaped white taproot that typically measures 25 to 30 cm (up to 20 inches) long and several centimeters in diameter. 

]Color and Texture: Pure white skin and crisp, juicy, snow-white flesh. The most common modern variety (aokubi daikon) also features a distinct light-green tint on the top portion of the root that grows just above the soil. 

Flavor Profile: Mild, sweet, and only mildly peppery or tangy when raw compared to small red European radishes. Cooking softens the texture and turns the taste sweet and mellow.