The Asian daikon radish is becoming increasingly popular in Europe as well. It is as healthy and nutritious as the domestic garden radish, but its mild taste is unique.
Here’s what you should know about daikon
The Asian daikon radish is becoming increasingly popular in Europe as well. It is just as healthy and nutritious as the domestic garden radish. The daikon is a cultivated form of the garden radish. It originates from East Asia and is an important ingredient in Japanese, Chinese and Korean cuisine. Therefore, it is not only known as Daikon radish, but is also called Japanese or Chinese radish. In India it is called Mooli. Meanwhile, this type of radish is also grown in Italy. These come to domestic traders in late summer and autumn. Daikon radish differs from the domestic garden radish mainly in its size and mild taste. The latter is characterized mainly by a more intense pungency. Another name for the Daikon radish is giant radish, because it can grow up to 50 centimeters long and weigh 4 kilograms. Rare pieces even weigh up to 20 kilograms. The diameter of giant radish is about 4 to 10 centimeters. It has a rather slender and pointed shape. Those who want to grow daikon, first of all, must pay attention to its long cultivation period. After sowing, it can usually be harvested only after 50 to 90 days. However, the harvest should not be too late, otherwise it will taste bitter. Like the conventional garden radish, the daikon plant has a life span of one to two years. Part of the root often protrudes from the soil, where it turns green from contact with sunlight. These green leaves are also pickled for consumption in Asia or eaten fresh as a vegetable. In Germany, the leaves are removed for sale because they quickly turn yellow. According to one conjecture, the daikon was first pickled by a monk so that it could be preserved in winter. Pickled daikon is eaten mainly in the Japanese city of Kyoto. In China, the vegetable is found in Cantonese dishes. The traditional radish cake is served in China for the New Year. In Korea, daikon is pickled and made into the country’s typical dish, kimchi.
Importance for health
The positive effects of daikon radish on health have always been known in Asia. These are also increasingly gaining acceptance in Europe. The vegetable contains a high amount of mustard oils, which are said to help fight pathogens. The juice of this radish is also said to relieve coughs and reduce liver and gallbladder problems. Traditional Chinese medicine has benefited from the healing properties of radish juice for many years. Since Daikon radish, like horseradish, promotes the breakdown of fats, oils and proteins, it is highly valued in macrobiotic cuisine. Thanks to this property, it is popular in China as an ingredient in soups, which is served with high-fat food. A radish soup can prevent an unpleasant feeling of fullness. This is because daikon radishes help the body in the process of eliminating fats. Similar to other types of radishes, daikon is rich in minerals and vitamins. Due to its high calcium content, it has a positive effect on bone and dental health. It also contains a high proportion of iron, so regular consumption of daikon radish promotes the formation of red blood cells. In Asia, daikon is also used to treat depressive symptoms.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 gram |
| Calories 18 | Fat content 0.1 g |
| Cholesterol 0 mg |
Sodium 21 mg |
| Potassium 227 mg | Carbohydrates 4.1 g |
| Dietary fiber 1.6 g |
Protein 0.6 g |
Daikon radish is very rich in minerals and vitamins, yet it is very low in calories. Per 100 grams of radish contain only about 14 calories. In a Daikon radish is even so much vitamin C that it could cover the daily requirement of an adult. The main representatives of minerals contained in a daikon radish are calcium, magnesium, potassium, zinc and phosphorus. The amount of vegetable protein should not be underestimated either. In 100 grams of the radish is even 0.6 grams of protein.The proportion of dietary fiber is about 1.6 grams. Since the radish contains about 4.1 grams of carbohydrates in 100 grams, it is also a healthy satiator. In addition to vitamin C, vitamins A, D and B12 are also present in this vegetable.
Intolerances and allergies
Those who are prone to chronic stomach problems may experience heartburn due to the mustard oils contained in the radish. In addition, Daikon radish, like all other radish varieties, has a mild diuretic effect. People with bladder weakness will have to visit the toilet more often if they eat it regularly. The symptoms of an allergy to daikon radish are typical signs of a food allergy. These manifest themselves in skin rashes, gastrointestinal complaints or shortness of breath. Radishes cause food allergy only in very rare cases. However, if an allergic reaction occurs after eating daikon radishes, medical advice must be sought quickly.
Shopping and kitchen tips
Daikon radishes are mainly available in Asian markets. However, there are also many greengrocers and large supermarkets that sell this particular variety of radish. When buying daikon radishes, pay particular attention to a smooth and light-colored skin. Also, the beet should be as heavy as possible. Fresh daikon radishes still have green leaves. The radish passes the smell test only if it has a pleasant mild smell. A limp beet with wrinkled skin has probably been in the store for several weeks. Purchase is also discouraged if the odor is very intense and the leaves are yellow and wilted. Daikon radishes are usually harvested by hand so that they reach the consumer undamaged. If the radish has external damage, it should not be purchased either. Storage of daikon radishes is quite straightforward. They keep in the refrigerator at 0 ° degrees Celsius even up to four weeks. Humidity should be about 95 to 100 percent. Before processing, the beet is washed, peeled and soaked in salt water for 15 minutes. However, those who prefer to eat the radish raw do not need to pickle it in salt water.
Preparation tips
There are several preparation options for daikon radish. It can be boiled, cooked, pickled or preserved. It is also possible to eat it raw. Although it tastes milder compared to domestic garden radish, it still has an intense pungency when raw. If you don’t like this biting pungency of radishes, you should definitely process the Daikon radish. The good news is that even if the daikon is cooked for a long time, it still retains its mild flavor and crunchy texture. In Japan, daikon radish is first precooked and then cooked with soy sauce. It also makes a good ingredient for sashimi by being finely grated and sprinkled over the fish.
