Daikon

Introduction

Many people praise daikon as a delicious side dish with extraordinary therapeutic properties. In this article we will try to shed light on the characteristics and properties of this strange root, little known in Italy until a few years ago, but extremely widespread in Japan.

Generality

The daikon, although very common in Japanese territory, is native to most of the countries of East Asia: it has a shape very similar to that of the carrot, but the flavor is decidedly stronger and spicy.
Daikon is a white edible root commonly known as white radish or Japanese radish; in the Japanese language, the term daikon means "big root". In the UK and throughout Asia, daikon is commonly known as mooli.
In folk medicine, daikon seems to be a real cure-all.

Botanical analysis

In botany, daikon is known as Raphanus sativus var. longipinnatus, and among the innumerable existing varieties the most important is certainly aokubi daikon (Fam. Brassicaceae). As we have seen, it is a morphologically comparable root to the carrot, but which reaches lengths of 20-35 centimeters and a diameter of 5 or even 10 centimeters.
The pulp is fleshy, while the thin outer coating (commonly called peel) is shiny.
Korean radish, another variant of daikon, has a shorter length than the previous one and its color is light green. The Japanese daikon needs temperatures that are not too high, unlike the Chinese one, able to survive even in areas with a warmer climate. Humidity and altitude greatly affect the quality of the yield of the crop: in unsuitable conditions, with low humidity and excessive temperatures, the root is too hard and woody, consequently it loses its commercial value.

Food uses

Daikon plays a leading role within the Japanese diet: it is mainly used grated to prepare salads, but its use is also known in the decoration of dishes based on sashimi or natto (food preparation obtained from the fermentation of soybeans ).
Furthermore, daikon is used for the preparation of soups, soups and stews.
Daikon is also widely used in Chinese, Vietnamese and Indian cuisine, while in Italy its use is not very common.



Daikon in a Pan with Vegetables

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Therapeutic properties

Daikon seems to have extraordinary therapeutic properties:

• The grated daikon has the specific property of promoting the digestion of fried foods or foods rich in fat: not surprisingly, the consumption of daikon is recommended at the end of a hyperlipidic meal.
• Properties in dissolving excess fat deposits are also attributed to the root of daikon.
• It seems that the consumption of daikon constitutes a valid help against liver disorders.
• Used in herbal medicine, daikon boasts mild diuretic, draining and purifying properties of the urinary tract.

Daikon is a very low calorie food: 100 grams of root provide only 90 kjoules (22kcal), but it is rich in vitamin C (100 g of food: about 34% of the RDA).

Summary

Daikon: description White edible root, commonly known as white radish or Japanese radish: a delicious side dish with therapeutic properties Daikon: nomenclature In the Japanese language, the term daikon means "big root"
In the UK and throughout Asia, daikon is commonly known as mooli
Botanical name: Raphanus sativus var. longipinnatus Daikon: botanical description Fam: Brassicaceae
Description: root morphologically comparable to carrot (lengths equal to 20-35 centimeters, diameter of 5 or even 10 centimeters)
Fleshy pulp
Thin outer coating (commonly called peel): shiny Daikon: variety

• Best known variety: aokubi daikon
• Chinese Daikon: It also survives in areas with very hot climate
• Korean radish, another variant of daikon, has a shorter length than traditional daikon and the color is light green
• Japanese Daikon: needs not too high temperatures

Daikon: factors that affect quality Humidity and temperature
Poor humidity and excessive temperature → hard and woody root → loss of quality Daikon: food uses

• Grated Daikon → preparation of salads
• Preparation of soups, soups and stews
• Decoration of dishes based on sashimi or natto

Daikon: therapeutic properties

• Promotes digestion of fried or high-fat foods
• Dissolves excess fat deposits
• Valid help against liver disorders
• Diuretic, draining and purifying properties of the urinary tract

Daikon: calories and vitamins 100 g of daikon provides about 22 kcal and provides 34% of the RDA of vitamin C.
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