Common Names: Radish, Red Radish, Globe Radish.
Raw radish is often used in salads or eaten on its own, as well as in soups or stews as a garnish. Raw radish has a crisp texture and somewhat peppery flavor.

Substitsute: daikon or jicama.

Common Names: Daikon, white radish, Japanese radish, Chinese radish, icicle radish, lo bak, loh baak, mu, Oriental radish.
Daikon has a similar flavor to a red radish, but with a milder and less spicy taste. When eaten raw, it has a refreshing tanginess and satisfying crunch. When cooked, daikon takes on a sweetness similar to turnips. There are various ways to enjoy daikon, including shredding it for sushi or sashimi, pickling it, stir-frying it, or adding slices to salads. While Japanese daikon tends to be longer and thinner, resembling a carrot shape, Chinese and Korean varieties can also be used in the same dishes.

Substitutes: jicama, young turnip, radish, black radish, pickled ginger (as a garnish), parsnips (in soups or stews), turnips (in soups or stews).

Common Names: Icicle Radish, white radish.
A member of the turnip and horseradish family, this root vegetable offers a crunchy texture and a spicy kick. The level of spiciness can range from mild to intense, depending on the variety. These radishes are typically divided into two groups based on when they are harvested: spring or winter radishes. Spring radishes, like the Icicle, are picked early in their growth, resulting in a smaller size. In contrast, winter radishes are harvested later and tend to have an elongated shape.

Substitsutes: daikon, red radish, or jicama.