Labu, the large white Tibetan radish, is apparently a cousin of the Japanese daikon, and though the world knows this tasty root by its Japanese name, it originated in continental Asia (http://en.wikipedia.org/wiki/ Daikon). Although labsha might sound sort of plain, it was one of the tastiest dishes we made. That may be because the beef and radish seem to flavor each other. The beef gets coated in the radish and the radish seems to soak up some of the meat juice.