Daikon radish

 

Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods. Select those that feel heavy and have lustrous skin and fresh leaves. Because 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 don't have a Japanese-style grater, use a cheese grater and grate just before serving.

Nutrition

- Daikon radishes have abundant vitamin C and the enzyme that breaks down starch, amylase.

How to pick and store

- Daikon radishes are sweeter and juicier in the autumn and winter.
- If purchased with leaves, cut them off (to prevent loss of moisture), wrap up the daikon radish, and store in the refrigerator.

Preparation

- The portion close to the leaves tastes good raw in salads, and the thicker middle portion goes well in simmered dishes.
- The portion near the tip is pungent, and can be grated as a condiment.
- If the leaves are boiled while still fresh, they can be used in miso soup, Chinese fried rice and other stir-fried dishes.

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