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Daikon radish is one of the most popular and economical winter seasonal veggie in Japan! Daikon radish is crunchy when raw then becomes sweet and tender when cooked! This post is all about daikon radish!! Here are the topics! 1. When Daikon radish in season? 2. What are the health benefits in eating daikon radish? 3. How do you store daikon radish? 4. How do you cook and eat daikon radish? <1. When is daikon radish in season?> There are technically 2 seasons for daikon radish but winter is when it's more popular and widely available. ・ November-March (Japan) ・ July-August (Japan) <2;.What are the health benefits in eating daikon radish?> -The root of daikon radish is rich in vitamin C and digestive enzymes. Vitamin C will protect you from catching a cold since it boosts the immune system. -The leaves of the daikon radish contains carotene, vitamin C, calcium and dietary fiber. The leaves are bitter. <3; How do you store daikon radish?> Keep the daikon radish whole Wrap with newspaper and store the daikon radish at a cool temperature for 1 week. Storing the daikon radish upright is preferable. Once you cut the daikon radish Separate the leaves from the root. For root part, wrap up with plastic wrap and store in the fridge for 3-4 days. For leaf part, I recommend to cook or blanch right away. The leaf part of daikon radish will wilt very quickly. <4. How do you cook and eat daikon radish?> Root part of daikon radish If you divide the daikon radish into 3 part, the top part is sweeter than the bottom. The top part: It’s the sweetest part and is a little tough in texture. This part is best used in a salad or as grated daikon radish for a topping. The middle part: It is still sweet but not as sweet as the top part. The texture is crunchy but relatively soft. It's great for making braised daikon radish or hotpot. The bottom part: The bottom part of a daikon radish has a little pungency in taste. It’s great for giving a kick to any dish. I like to grate mine and eat it with grilled fish. The leaf part: The leaves are more nutritious than the root. You definitely want to take advantage of it! It has a bitterness and unique aroma. It might not be kid friendly. I don’t eat as raw because of it's aroma. To me, it’s similar to kale. My go-to recipe using leaf part of daikon radish is as a topping for rice. Here is the recipe! TONJIRU/ PORK AND VEGETABLE MISO SOUP 2020/11/24 MIWA

＜Yield> 4 serving 6mins 15 mins 2cups diced (300g) daikon radish ½ block (50g) konnyaku 1 cup diced (70g) carrot 1 piece fried tofu 1 cup diced (150g ) onion 3 tbsp dried sardines 1 ½ tbsp - 2 tbsp yellow miso 1 cup (200ml) soymilk 3 cups (600ml) water Topping spring onion 1; Cut konnyaku into ½ inch dice and cook it in salted water( 500ml water & ½ tsp salt) for 1 min to remove the odor. Slice it and set it aside. 2; Chop daikon radish, carrot and onion into small bite size pieces. Pour the boiling hot water over the fried tofu and squeeze the moisture to remove the excess oil when it’s safe enough to touch.(Optional step) Slice fried tofu into ½ inch thick. 3; Into the large pot, add 1, 2, and dried sardines. Pore the water. Once it comes to a boil, reduce the heat to low and cook it on medium heat until vegetables are cooked. 4; Add soymilk. Dissolve the miso paste. Serve it in your bowl and garnish chopped spring onion. ※Watch more on YouTube! 1; If you are vegan, swap dried sardines for dried shitake mushrooms. 2; After dissolving the miso paste, try not to boil to retain the aroma. Keep them in an air-tight container in the fridge for 2 days. 2022/1/15 MIWA

< TEA RICE/ 茶飯> ▶vegan ＜Yield> 4 serving 5 mins ( It doesn't include the soaking time) 20 mins 1 cup / 150g Japanese sushi rice 200ml water 2 tea bags hojicha 1 cup ( 80g), chopped daikon radish leaves/ turnip leaves/ cucumber ¼ tsp salt 1; Rinse dried rice a couple of times and soak them for 1 hour in water. Drain the water. Brew hojicha tea bags in water(200ml). Let it cool to room temperature. 2; In the pot, add rice and hojicha tea(200ml). Cook it on high heat. Once it comes to a boil, close the lid and reduce the heat to low. Cook it for 10 mins. After 10 mins, bring the heat to high for 10-15 seconds. Off the heat and let it steam for 15 mins with the lid on. 3; Finely chop the leaves of daikon radish. Sprinkle salt and massage it. Leave it for 5mins. Squeeze the moisture. 4; Mix 2 & 3. Ready to be enjoyed. ※Watch more on YouTube! 1; If you are opting for green tea, keep in mind that the green tea is much more bitter than hojicha tea. Please start with less leaves and increase its amount to your liking. 2; Tea rice does taste a bit of a toasty note to it, but the flavor itself is very subtle. Please enjoy it with some soups or main dishes to accompany it. 3; Sprinkling GOMASHIO would be nice. Keep them in an air-tight container in the fridge for 5 days. - First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^ -Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase! -If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker! 2022/01/08 MIWA