Daikon

Daikon

A long shaped radish, white with a greenish colouring at the leaf end. Daikon has a sharp taste when raw, which mellows with cooking. Daikon can be added to soups and stir-fries, but can also be steamed or baked.  Nutritionally it is helpful in assisting with weight loss, as it can also help to dissolve excess fat and mucus. In Japan, daikon is revered for its digestive qualities, and it is great to help the body digest rich oily foods.  Daikon is commonly found pickled, in sushi (the yellow tangy pickled veg in the middle of your nori roll). If you find raw daikon too bitter, try peeling them. If daikon are available with their leaves still on, this is a great sign that they are really fresh, and the leaves may also be eaten.  Choose heavy daikon, as this indicates that they are nice and juicy. If you are going to store the daikon for a few days or more in the fridge before eating, it is best to remove any leaves, as this can make the daikon dry out, as the moisture from the root is taken up by the leaves.