Don't Have a Cow, Man

• It's easy to get flustered when cooking with moo and other unfamiliar Asian vegetables. The same vegetable may be known in by a different name in Korea than it is in Japan. That's the case with the white radish. In Japan, the root is known as daikon, while in Korean markets you're most likely to find it when you ask for moo. While different Asian countries may grow different cultivars, in most recipes white radishes are interchangeable.

The Long and the Short of It

• In the strictest sense, daikon is a specific type of white radish. White radish cultivars grown in Japan, called daikon, are most often long and narrow, shaped like carrots and parsnips. The Korean versions, known as moo in that country, are shorter and plumper, looking something like bleached eggplants. Both have mild flavors and crisp textures, and either can normally be used whether the recipe calls for daikon, moo, mooli, Chinese radish, loh buk or icicle radish.

Daikon Dishes

• In a few cases, the white radish's shape matters. In an assembled dish in which the white radish needs to be disc-shaped for the best presentation, actual daikon is a better choice than the rounder moo types. For example, a sliced daikon simmered in sake and water until tender can be composed on a platter with wilted bok choy and crisp-tender edamame. For fresh or pickled daikon to accompany sushi and sashimi, however, either moo or daikon can be shredded, sliced into paper-thin sheets or chopped into precise matchstick shapes, then marinated in vinegar.

Moo Meals

• The most common Korean dish to feature moo, kimchi will work with any type of mild white radish, be it daikon or moo. Either type will dice well into the 1-inch cubes usually used for the dish, which are combined with 1-inch pieces of green cabbage, in a ratio of about four parts moo to one part cabbage. These vegetables are salted and added to jars or crocks, along with small amounts of spices, sugar, vinegar and aromatics such as ginger, scallions and garlic. Exact recipes, of course, vary widely for this best-known of Korean dishes.