Daikon radish

 

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.

Nutrition

- 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.

Preparation

- 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.

Related recipes