Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly that of starchy foods. Select those that feel heavy and have lustrous skin and fresh leaves. Since vitamin C is destroyed by heat, raw daikon is often eaten in salads and as pickles, or grated for use as a condiment. If you do not have a Japanese-style grater, use a cheese grater and grate just before serving.
Daikon radishes are abundant in vitamin C and amylase, the enzyme that breaks down starch.
How to pick and store
- Daikon radishes are sweeter and juicier in the autumn and winter.
- If purchased with leaves, cut these off (to prevent loss of moisture), wrap up the daikon radish, and store in a refrigerator.
- The portion close to the leaves is sweeter and recommended for raw consumption in salads, etc. The thicker middle portion is well-suited for use in simmered dishes.
- The portion near the tip is pungent and somewhat bitter and can be used as a condiment when grated.
- If the leaves are boiled while still fresh, these can be used in miso soup, Chinese fried rice and other stir-fried dishes.
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