Japanese radish is called daikon in Japan. The Japanese word “dai” means “large” and “kon” means “root” in English. There are many kinds of radishes in various sizes and forms. Although the color of the skin can be red, green, purple, yellow, black, etc, most are white. They contain vitamins A, B and C, iron, calcium, etc., so the nutritive value is high. It can be used in salads, miso soup, simmered vegetables and fish paste balls, among many other dishes. It can also be grated and served as a topping on meat and fish. This use is said to help in digesting food.
Recipe – … Abura-Age Miso Soup
Recipe – Kansai-Style Ozōni
Recipe – Shrimp & Japanese …
Recipe – Raw Tuna & Japanese …
Recipe – … with Grated Radish
Recipe – … Pan-Broiled Salmon …
Recipe – Pickled Japanese Radish
Recipe – Japanese Radish …
Recipe – Braised Japanese …
Recipe – Nagoya-Style Braised …
