Bruce wrote in rec.food.cooking:

> On Wed, 04 May 2016 18:59:10 -0500, "cshenk" > wrote:
>
> > Bruce wrote in rec.food.cooking:
> >
> >> On Wed, 04 May 2016 16:51:41 -0500, "cshenk" >
> wrote: >>
> >> > Nancy Young wrote in rec.food.cooking:
> >> >
> >> >> I had to buy this enormous carrot, they had a whole stack of
> >> >> them. I think I'll slice it on the diagonal and serve with
> >> >> a ranch dip or something. Meanwhile it was good for a laugh.
> >> >> If only I had a horse that would appreciate it.
> >> >>
> >> >> http://postimg.org/image/n679ow6ld/
> >> >>
> >> >> nancy
> >> >
> >> > LOL, they have the really big ones like that in Japan. I suspect
> >> > it is a special variety of them.
> >>
> >> And they're called daikon?
> >
> > No, Daikon is a radish related large root.
>
> That I knew...
>
> > White and sweet on one end and bitter on the other.
>
> but that I didn't.

It's not a radical difference between ends and frankly, I make it in
ways where it isnt obvious (soups, stews, kimchees).

> > The carrots in Sasebo were generally rather large like her picture
> > (though they also had the early pull smaller ones). They didnt
> > taste any different that i noticed, but they were easier to handle
> > quickly with grating or match-stick cutting due to size.
>
> There's quite a variety of types:
> <https://nl.wikipedia.org/wiki/Wortel...ia/File:Carrot
> DiversityLg.jpg>

The lower center one is close I think. There's no real perspective
other than against one another so you have to guess.

Here's a real human answer. I could not span from thumb to middle
finger along the top end of the larger ones I got in Japan and get now
a my local Asian market, but the middle early season ones were possible
(just barely). The idea of measuring the standard USA sort that way
would be silly because you'd overlap using even thumb and forefinger.




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