Daikon radish or pickled daikon ("takuan") are popular garnishes for the dish. Daikon radish sprouts ("kaiware-daikon") are used for salad or garnishing "sashimi". Traditional varieties include eggplant, Japanese radish (daikon), cabbage, and cucumber. Daikon commonly have elongated white roots, although many varieties of daikon exist. Other crops include tomato, cucumber, eggplant, watermelon, corn, edamame, sweet potato, kabocha, daikon and peanut. The stock might include ingredients such as "negi", carrot, potato and "daikon" radish. It is served with pickled daikon. The dish is often served with scallions, daikon and karashi. The daikon varieties of radish are important parts of East, Southeast, and South Asian cuisine. In Chinese cuisine, turnip cake and "chai tow kway" are made with daikon. It may also be served with "ponzu" and grated "daikon" instead of tonkatsu sauce. Tempura is commonly served with grated daikon and eaten hot immediately after frying. Bettarazuke is a kind of pickled daikon popular in Tokyo. Takuan (pickled daikon) is also one variation of nukazuke.