Daikon Radish is My Latest Food Crush

Didn't realize how much I missed potatoes. Cooking takes the "twang" of the radish completely away. Texture is basically identical. I cubed it for clam chowder, grated and sauted it for breakfast scramble bowl, sliced and fried it for steak. And no one else who ate the chowder or the scramble noticed the slightest difference (ate the steak alone).