This vegetable has fruits of about 2–3 kilograms, and sometimes there are real giants of up to 5 kilos. Compared with the radish we're used to, this exotic one is much juicier and sweeter, with no bitterness. That's why the original recipes appeal not only to grown-up gourmets but also to children. This product contains fiber, potassium, calcium and pectin. Homemade daikon dishes normalize digestion, strengthen the immune system and regulate stomach function.
How do you cook daikon so that all the vitamins, trace elements and magical properties are preserved? Very simply. This wonder product is absolutely undemanding in cooking and storage; it can be eaten raw, boiled or salted. Japanese radish is especially exquisite in a marinade of soy sauce and aromatic herbs.
In Eastern cuisine, this vegetable is served with sushi, rolls and other fish and rice dishes. And if you mix it with grated carrot, herbs and vinegar, you'll get a zesty dressing for a variety of salads. This product is also good because it doesn't limit the cook's imagination while still being easy to prepare.
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