One of the most popular and economical winter seasonal veggie in Japan is Daikon radish!
Daikon radish is crunchy as raw, and sweet and tender as cooked!
This blog is all about Daikon radish!! Here are the topics!
1: When is the best time to eat Daikon radish?
2; What’s the health benefit to eat a Daikon radish?
3; How to store the Daikon radish?
4; How to eat and cook a Daikon radish.
<1: When is the best time to eat Daikon radish?>
There are technically 2 seasons but winter is more popular and widely available.
・ November - March( in Japan)
・ July-August (In Japan)
<2; What’s the health benefit to eat a Daikon radish?>
-The root part of daikon radish is rich in vitamin C and digestive enzymes .
the Vitamin C will protect you from catching cold as long as boosting immune system. I
-The leaf part of daikon radish contains carotene, vitamin C, calcium and dietary fiber.
The leaf part has a bitterness.
<3; How to store the daikon radish?>
Keep the daikon radish as a whole
Wrap with newspaper and store them under cool temperature for 1 week. Storing upright is preferable.
Once you cut them
Separate the leaf and root. For root part, wrap up with the plastic wrap and keep them in a fridge for 3-4 days.
For leaf part, I recommend to cook or blanch it right away. The leaf part of daikon radish go wilt very quickly.
<4;How to eat and cook a Daikon radish>
Root part of daikon radish
If you divide daikon radish into 3 part. The top part is sweeter than the bottom part.
For the top part
It’s the sweetest part. a little tough in texture. Best to make a salad and grated daikon radish for the topping.
The middle part of daikon radish
It is still sweet but not as sweet as the top part. The texture is crunchy but relatively soft.
Great for making braised daikon radish or hotpot.
The bottom part of daikon radish
The bottom part of daikon radish has a little pungency in taste. It’s great for giving a kick to any dish. I like to grate it and eat with grilled fish.
The leaf part of daikon radish
the leaf part is more nutritious than the root part. You definitely want yo take an advantage of it!
It has a bitterness and unique aroma. It might not be kid’s friendly. I don’t eat as raw because of its aroma. To me, it’s similar to kale. My go-to recipe using leaf part of daikon radish is rice topping.
Here is the recipe!