I remember seeing somewhere that one could use daikon in place of pasta, but I can't seem to find how one would prepare it.
Have you done this? If so, what should I be aware of when I try it out?
I think that someone was pulling your leg. You might be able to turn daikon into long, stiff, strands for decoration, but I don't think that any cooking process will yield something mistakable for pasta.
In fact, the recipe that the OP posted in an answer describes the situation as 'daikon posing as pasta.' The texture is not claimed to be even slightly similar; it's a visual pun.
I managed to find this recipe, I think this is where I got the idea.
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