Hello people! It is How Unique Japan again.
This time, I would love to tell you about White Japanese radish, Daikon. It is one of the most popular vegetables in Japan that can be in multiple ways (menu). So, it is also traditional.
Where do we grow and keep them?
Where can we grow them in Japan? It is everywhere. (Basically, the North area is the most supplying area). Because they are a tough vegetable against any situation like cold weather (from under 10 to 21 degrees) or poor soil. Surprisingly, a coldness makes that product more tasty and sweeter. The vegetable would observe good nutrition from the soil to survive through such a cold season.
After farmers harvested, they would be cooked in varied ways, as I said. They are usually one ingredient for Miso soup and Oden soup. Grated radish can help with seasoning (basically, many Japanese eat burned fish with it and soy sauce).
Additionally, they can be in edible condition for half or one year when they get dried under the sun till all water inside is gone.
The affection for health & menus
Then, what are the positive effects on our health when we eat them? First, they are healthy. Besides, they contain Diastase. It is digestive enzymes that can break down starch and glycogen. So, they help with our stomach condition, even hangovers.
Then, we shall see some famous “Daikon” menus in Japan! I have already put Miso soup and Oden soup pictures. What else do we have?
Kiriboshi Daikon
It is Kiriboshi Daikon. With the direct translations, it means The sliced and dried Daikon. As it says, it is sliced into a line shape, then dried under the sun. They will last their edible condition from 6 months to 1 year. The popular way to eat them is a Simmered dish, adding soy source or vinegar after washing with water to get edible condition back.
Frofuki Daikon
If you want to enjoy the Umami taste of Daikon, it is one recommendation. It is Furofuki Daikon. That says, Daikon after the bath time. So, it is boiled Daikon simply with Miso paste on top.
Miso soup
You might already know it. It is a traditional Japanese soup. The soup is from Miso-paste made from Soybeans. The taste is mild and salty. The feature is every ingredient (vegetables) could be an addition to the soup. So, Daikon is a good one.
To close
All I showed are a really few examples and explanations of Daikon.
If you want to follow, feel free to visit my front page! Thank you very much for reading this article. And see you soon!