Daikon Radish
Daikon radish is an indispensable part of the Japanese diet. Currently, the mainstream market is dominated by the sweet and fresh aokubi radish. The aokubi daikon is rich in diastase, which aids in digestion, and its leaves contain lots of carotene and vitamin C. The diastase is more effectively absorbed into the body when the daikon radish is eaten uncooked; such as when grated or in a salad.
- Seasonal season
- Time to go around Peak season (seasonal season)
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1 2 3 4 5 6 7 8 9 10 11 12
- Main production area
- Takamatsu, Sakaide, Marugame
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Daikon radish can be eaten in a variety of ways: it can be cut into rounds and grilled, used in salads, grated, or made into furofuki daikon (simmered daikon radish dressed with sweet miso), and is a great addition to miso soup. If you can find fresh daikon radish with leaves, be sure to eat the leaves as well! When boiled or stir-fried, they have a crunchy texure and a slightly bitter taste that is just as delicious as other vegetables.
