Daikon Radish

Daikon radish (だいこん in Japanese) is a white root vegetable that is in season during the fall and winter. It can be eaten in various ways, such as grated daikon or as an ingredient in oden. The part near the leaves is slightly firm and sweet, making it great for salads or vegetable sticks. The middle part has a good balance of moisture and firmness, so it is suitable for stews, daikon steak, and oden. The bottom part is spicier and less moist, making it ideal for grated daikon and pickles.

The daikon radish root is 95% water and low in calories. It contains potassium, which helps the body to excrete sodium and regulate blood pressure. This helps to reduce swelling and prevent high blood pressure. Daikon radish is good to eat it together with foods that are high in salt.
Daikon radish also contains diastase, an enzyme that aids digestion, and promotes the breakdown of starch in particular. This helps to prevent stomach upset, heartburn, and indigestion. To take advantage of the effects of diastase, daikon is recommended to be eaten raw, for example as grated radish, without cooking it.
The leaves of radish are rich in nutrients, including beta-carotene, vitamin C, vitamin K, folic acid, calcium, and dietary fiber. When the leaves are fried in oil, the beta-carotene contained in the leaves is fat-soluble, so the absorption rate increases.

To prolong its freshness, cut daikon into leaf, upper, middle, and lower sections, wrap the cut ends with paper towels, place them in a plastic bag, and store them upright in the refrigerator. You can also freeze grated daikon or cut it into pieces for stews and freeze them in a plastic bag.

Drying daikon concentrates its nutrients and extends its shelf life. Cut it into thin slices or strips in your preferred size and shape, place it on a sieve, and dry it in a well-ventilated area. It's great for use in miso soup or stews.