From Makiko Oda's cookbook, page 158. It is part of her winter menu.
Daikon is Japanese radish, it's very long and white. I've seen them in American supermarkets.
It can be eaten plain, but Makiko Oda suggests it be eaten with bread/rolls or pasta.
"Daikon leaves" are not an ingredient found on Recipezaar, so it got changed to Daikon sprouts. The Daikon leaves are a good source of carotene and Vitamin C.
The powdered cheese should be a white powdered cheese, like parmesan.