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.
- 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.
- 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.