After doing a little research on the Daikon, this looks like a fun one to talk to the kids about.
(From my Food Lovers Guide)
From the Japanese words dai (large) and kon (root), this vegetable is in fact a large Asian radish with a sweet, fresh flavor. The daikon's flesh is crisp, juicy and white, while the skin can be either creamy white or black. It can range from 6 to 15 inches in length with an average diameter of 2 to 3 inches. Some exceptional daikon are as fat as a football. Choose those that are firm and unwrinkled. Refrigerate, rapped in a plastic bag, for up to a week. Daikon radishes are used raw in salads, shredded as a garnish or cooked in a variety of ways, such as in a stir fry.
I will likely be using a little of my daikon in a pasta salad I'm assigned to bringing to Easter dinner. I'll also be making stir fry this week! YUMMY! i can't wait to try it.