118 Daikon 'China Rose' Root Food Radish is grown mainly for its thickened fleshy root. Small radishes are pungent and used as appetizer when eaten fresh and for adding colour to dishes. Oriental radish (to which Chinese radish, Japanese radish and mooli belong) is crisp with a mild flavour. The roots are thinly peeled, sliced or diced and put into soups and sauces or cooked with meat. 6,587