Edit: but really, however FANTASTICALLY ENGROSSING your VIBRANCY is, you are limited by how your vegetable clashes with your lore. Daikons are prime for texture, with subtle hints of flavor and adopting other flavors. Too much stabbing turns root vegetables to paste. Now, this would make you a material suitable in hummus, bases for toppings, paste to hold confections or rice dishes together, a knockoff of mashed potatoes, or for crackers/chips like how Pringles are made. But too much macerating and saliva pre-digests the starches in your body which further breaks you down, via the enzymes present, into simple sugars. Paraphrasing how one chef once described a potato that had had amylase blended in with it, it tasted like a boat of solid honey swimming on a sea of honey buried in snowdrifts of powdered sugar with some honey on top. His reaction had been “Oh God, that is too sweet. So NASTY! Oh god I need to wash my mouth out. That is disgusting!”
