Daikon Salad With Sesame Dressing (Japanese Radish Recipe) - Chef JA Cooks (2024)

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How do Japanese eat daikon? ›

Daikon in Japanese Cuisine

Daikon can also be grilled, stewed, used as a condiment when grated into daikon-oroshi, dried (kiriboshi-daikon) and pickled in a variety of ways. The most popular daikon pickles are takuan (yellow pickled radish), asazuke (light pickle in brine) and nukazuke (rice bran pickle).

Thickly peel the skin of daikon radish to remove the fibrous portion that runs vertically near the skin and will become stringy when cooked. It will depend on each daikon radish, but usually peeling off 3 to 4 mm (0.2 in.) thick skin is recommended.

Daikon (also known as Japanese radish and Chinese radish) is a winter radish that's native to East Asia. The word "daikon" comes from the Japanese word for "big root." It's also common in South Asian cuisines (where it's known as mooli) such as Indian, Pakistani, and Bangladeshi.

Daikon radishes are without a doubt a super-vitamin source. They give a variety of crucial vitamins, minerals, and health benefits. From aiding in weight loss and boosting liver function to controlling blood pressure and lowering diabetes risk, these adaptable veggies can do wonders for our health.

One of the most popular ways to prepare daikon is to pickle it, like the recipe I shared here. Even the peppery daikon will mellow out nicely with a sweet and salty flavor when you pickle them. To remove the bitter & peppery taste of daikon, you can soak it in cold water.

Storing & Cooking Information

Storing: Daikon will last up to 2 weeks stored in the fridge in plastic bag or wrapped in damp towel in fridge. Their greens should be stored separately. Freezing: Cut into smaller pieces.

Nutritional Value of Daikon

It has large quantities of enzymes that help to digest fat and starch. It also contains high levels of Vitamin C, phosphorus and potassium. In addition to these, other nutrients like Vitamin A, E, B6, magnesium, iron, calcium and fiber can also be found in daikon.

The word daikon is Japanese: Dai means “big” or “great”; kon means “root.” Combined, this translates to…well, “big root.” Its rounder Korean cousin is named mu. Another close relative, the vibrantly hued watermelon radish, originated in China. In Cantonese, daikon is called lo bak.

Daikon radish has been referred to as a superfood for good reason. Low-cal, low-carb, and high in fiber, this natural, whole food is a no brainer when it comes to maintaining a healthy weight and aiding digestion.

In addition, the diuretic properties of white radish can also cause inconvenience when abused, especially for pregnant women. Do not eat white radish with apples, pears, grapes According to Oriental medicine, you should not use white radish with grapes, pears, apples because it can cause goiter symptoms.

What does daikon mean in Japanese? ›

Daikon (大根, literally "big root") is a generic term for radish in Japanese language. For example, European radish is called hatsukadaikon (廿日大根) in Japan. In the West, the word daikon sometimes refers to long white Asian radish varieties and sometimes Japanese radish varieties.

They are best grown with air temperatures in the range of 50 to 65°F. They grow fast, forming a dense canopy in the fall. They are winter killed when temperatures drop to low 20°F for a few consecutive nights. Daikon radish is a common and popular vegetable consumed in the southeast and Eastern Asia.

There are many ways to serve white radishes—cooked or raw. Raw daikon works well in salads and slaws, as a side dish for summer picnics or thinly sliced and pickled for sandwiches that need a pick-me-up (a classic Vietnamese banh mi sandwich is typically topped with pickled carrots and daikon, for example).

This way of using grated raw daikon seems to have started in the Edo Period (1603-1868), when it was thought to aid digestion. It turns out that this belief was right. Daikon is an excellent source of the digestive enzymes diastase, amylase and esterase.

These radishes can be eaten raw or cooked, though when they get too big, they are better cooked. When cooked they are sweet and tender. The daikon radish is a common vegetable in Asian cuisine. Use them in stir-fry, kimchi or pickle them.

You will often also see white strips on your plate. This is shredded daikon (radish). It is used as a garnish on sushi plates. Like many garnishes on American dishes, you can eat it or push it to the side.