Daikon radishes widely range in size, averaging 15 to 60 centimeters in length, and shape, typically having an elongated, cylindrical appearance, but also found in round to oblong forms, depending on the variety. The skin is firm, semi-smooth, and varies from pure white to purple, green and white, to solid red. The root generally feels heavy for its size, a sign that the flesh is plump and not dried out, and is also crisp, aqueous, and dense, containing white, purple, or red hues. Daikon radishes are known for their crunchy, snap-like texture when raw and contain a mild, semi-sweet, and peppery, tangy flavor. Once cooked, the flesh softens to a consistency similar to a potato and develops a neutral flavor. In addition to the roots, Daikon radish leaves are also edible and have a pungent, green, and grassy taste.