Daikon: cooking recipe and vegetable properties

Everyone knows that cooking dishes of Japanese cuisine can not do without vegetables. It is useful and nutritious, so I would like to know in more detail what kinds of vegetation the inhabitants of this state use. For example, the daikon (the recipe for its preparation goes back to the ancient centuries) is the most popular product among the Japanese and not only: its use is widespread in countries of the Asian region such as Korea, Thailand and others.

Daikon: cooking recipe and vegetable properties

This vegetable is one of the types of radish, however it tastes more sweet, its fruits are juicier and softer, and in form resemble carrots, but larger in size. Daikon (a recipe that has many varieties) in Japanese literally means "Great Root".

This plant product contains many useful substances - vitamins, salts of minerals, iron, phosphorus, pectin and other elements, as well as beta-carotene and acids. Therefore, daikon (the recipe is discussed below) is recommended for use in such diseases:

• With stone formations in the liver and kidneys;
• With diseases of the stomach and intestines (as a bactericidal and anti-inflammatory agent);
• During irradiation and diabetes mellitus;
• Atherosclerosis and other diseases of the vascular system.

How to cook Japanese radish?

From this vegetable soups and salads are good. It is good to squeeze the juice from Japanese radish. It can be consumed throughout the year. We offer you a salad with the use of daikon vegetables (the recipe is quite simple), the main points of which can be presented in the following form:

1. Prepare Japanese radish and carrots (one piece each). Wash vegetables, clean and grind with a grater.
2. Cook hard-boiled eggs (4 pcs.) Finely chopped and mixed in a bowl with vegetables. Salt and season with sour cream (6 large spoons).
3. Put in a suitable dish and decorate with finely chopped greens.

Other recipes

You can also make a pickled daikon, the recipe of which is popular in Japan. To do this you need the following products:

• Japanese radish (100 g);
• Rice vinegar (100 ml);
• Water (3 large spoons);
• Sugar (1 large spoon), pinch of saffron and salt (1 small spoon).

Vegetables should be cleaned and chopped into thin blocks. Put in a prepared container (jar). In vinegar dissolve sugar and salt. Separately put hot saffron in hot water. Add the prepared vinegar to this liquid. Pour marinade daikon and close tightly with lids. Let it brew in a warm place for a week, then it is better to store it at a temperature below zero. This treat can be consumed on its own, and also used in the preparation of other dishes.

Radish daikon (recipes of some dishes with this vegetable we reviewed above) is very useful, and it's very easy to cook it. In the cold season, this product will help fill the supply of vitamins and other substances necessary for healthy functioning of the body. And besides, the Japanese radish has a great taste, which will add spice to a variety of treats.