Daikon radish is fairly common in supermarkets and farmers markets these days. And it's not just for Asian cuisine anymore. It tastes very much like our little red radishes, perhaps a bit milder. Daikon means “big root” and botanists believe it originated in the Mediterranean and found its way to China about 500 BC and Japan about 700 BC. It is related to broccoli, cabbage and kale and is therefore another cruciferous vegetable that helps lower the risk of cancer.
Laboratory analysis shows there are several enzymes present in daikon which aid in digesting fats and proteins such as those in raw fish. In addition these enzymes inhibit the production of nitrosamines, a type of carcinogen that attacks the stomach due to chemicals in some natural and most processed foods. Raw daikon is also valuable as a diuretic and decongestant. Japanese folk-medicine prescribes taking a few drops of soy sauce with a tablespoon of grated daikon to help discharge old animal protein and fats. Daikon cooked with kombu (seaweed) broth eliminates excess dairy products and a tea brewed with daikon, shitake, and kombu has been used to reduce fever. However you take your daikon, there is a rich supply of vitamin C and folacin in every bite.
Try this simple salad:
- Wash and peel daikon like a carrot.
- Make long threads of daikon on a mandolin or with a zester. Do the same thing with a carrot so there is equal parts daikon and carrot.
- In a small bowl whisk together 1 Tbsp rice wine vinegar (or any vinegar you have on hand), 1 tsp sesame oil, 1/2 tsp sugar, and 1 tsp soy sauce.
- Pour over the angel-hair daikon and carrot and toss lightly.
- This can be added to a master-piece chef salad or your favorite green salad. It's crunchy enough for a sub-sandwich and of-course it can be added to a sushi box or sashimi plate.
Takuan (Daikon pickles - Japanese Style)
Japanese pickled daikon (called Takuan) is available in Asian markets and is usually yellow in color from the addition of yellow food-coloring. It is so easy to make at home and you can attain the same yellow color with a small slice of fresh turmeric or 1/4 tsp of ground turmeric. Fresh turmeric is also available at Asian markets and some supermarkets now carry it in the ginger root section. Once pickled, Takuan will keep in the refrigerator for several weeks. A basket of homemade pickles, including Takuan and Gari (Japanese pickled ginger), makes a great gift for those foodies you love.
Ingredients
- 6 medium Daikon radish - peeled, sliced 1/4 inch thick and halved into half-moons
- 1/4 cup sea salt or pickling salt
- 1/4 cup distilled white vinegar
- 1/4 cup sugar
- 1 sliver fresh turmeric root (or 1/4 tsp ground turmeric)
- 1 dried chili pepper – chopped
- 1 cup water
Method
- Pack sterilized canning jars with daikon.
- Boil all the brine ingredients until sugar is dissolved. Cool.
- Remove turmeric root. Pour over daikon in jars and cover.
- Place in refrigerator. Shake jars occasionally. Pickles will be ready in about two days.
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