Editing Daikon (section)

==Varieties==
Several nonwhite varieties occur. The Cantonese ''lobak'', ''lo pak'', etc., sometimes refer to the usual Chinese form but is also applied to a form of daikon with a light green coloration of the top area of the root around the leaves. The [[Korean radish]], also called ''mu'', has a similar pale green shade halfway down from the top and are generally shorter, stouter, and sturdier, with denser flesh and softer leaves. Both are often spicier than the long white radishes.{{Citation needed|date=March 2021}}

The [[Heirloom plant|heirloom]] watermelon radish is another Chinese variety of daikon with a dull green exterior but a bright rose or [[fuchsia]]-colored center. Its Chinese name {{nowrap|(<small>[[traditional characters|t]]</small>&nbsp;{{lang|zh|{{linktext|心裡美蘿蔔}}}},}} {{nowrap|<small>[[simplified characters|s]]</small>&nbsp;{{lang|zh|{{linktext|心里美萝卜}}}},}} ''xīnlǐměi luóbó'') is sometimes irregularly [[romanization of Chinese|romanized]] as the ''shinrimei'' radish and sometimes translated as the "beauty heart," "beautiful heart inside," or "roseheart" radish.{{Citation needed|date=March 2021}}

<gallery mode="packed">
File:Chinese Radish.jpg|A radish growing in China
File:Sakurajima daikon.jpg|[[Sakurajima radish]]es
File:Chinese_radish_p1150393.jpg|Sliced watermelon radish
File:Vladimir Zuev (professor of TSAU) hold on daikon growing in Uzbekistan.JPG|Professor Vladimir Zuev displays a new daikon variety ''Kuz hadyasi'' in Uzbekistan
</gallery>