Daikon - what is it? You can often hear what they call it "Japanese radish." In fact, this nickname also describes it, because the daikon is a close relative of radish and radish. Japan is considered the birthplace of this vegetable, where it was bred on the basis of the Chinese root crop of the forehead. Now daikon is common in many countries of the world, it is quite popular in the world of cooking.
Appearance
Daikon is translated from Japanese as "large root crop". It is not surprising, because this vegetable is quite impressive in size, up to half a meter, and can weigh about 5 kg. In shape resembles large carrots, white with green leaves. It is distinguished from radish and radish by the absence of mustard oils and a moderate smell.
There are various varieties of daikon that are in demand in different countries and regions. The most common in Japan - Aokubi - has just the description that is presented above. In Russia, the varieties "Terminator", "Dubinushka", "Dragon" and others are known. Below is a photo of the daikon Aokubi.
Nutritional value and composition
Daikon is a diet vegetable. Its calorie content is only 21 kcal per 100 g, which is the reason for its presence in many diet recipes and menus. There is almost no fat in it, but the content of proteins and carbohydrates is 1.2 g and 4.1 g, respectively.
Daikon is rich in vitamins of various groups, but vitamins B and C are present in especially large quantities. In addition, it is one of the vegetable champions for calcium content. Also present in it: fiber, magnesium, iron, phosphorus, iodine, potassium and many other substances. In connection with the above, this root crop has great benefits for the human body. Daikon - what kind of vegetable is it?
Benefit
Of course, with such a composition as a daikon, it simply cannot but have a mass of positive properties. The benefits of daikon are enormous: increasing brain activity, strengthening the heart and blood vessels, thinning sputum, antibacterial effects, accelerating the metabolism, strengthening the immune system.
All this is just a small fraction of how daikon favorably affects the body. In addition, daikon promotes the breakdown of sand in the kidneys, prevents the development of cancer, can contribute to peace of mind. Root crops can help the body recover faster in certain diseases, such as diabetes mellitus or impaired renal function.
It also helps to eliminate toxins from the body and cleanse the intestines, which affects the skin condition - acne and acne become much less, the skin looks healthy. And of course, it helps in the fight against excess weight, so it is an integral part of many diets and weight loss programs.
Daikon harm
You can not do without a fly in the ointment in a barrel of honey. After all, even healthy foods should not be consumed in too large quantities. So, the abuse of daikon can lead to irritation of the gastric mucosa, bloating and heaviness, impaired acidity of the gastric juice. Therefore, it is worth watching how much vegetable is present in the diet. In addition, it is necessary to monitor the products with which daikon is used. That is, to ensure that various substances, vitamins and minerals do not exceed the daily norm, because an “overdose” of even useful substances can lead to sad consequences. In the presence of contraindications and some diseases, it is worthwhile to abstain from the daikon, in the future, a complication of existing ailments is possible.
Contraindications
Not all substances in daikon may be helpful. More precisely, some of them can beneficially affect the body only in the absence of certain diseases. The main reason for abstaining from the use of daikon are diseases of the gastrointestinal tract, namely the esophagus, stomach, intestines, and duodenum. If there is a similar diagnosis, you should at least consult a doctor, but it is better not to add daikon to your diet at all.
In addition, it is not recommended to use it for people with chronic liver and kidney diseases, prone to heartburn and having individual intolerance. In such cases, the use of Japanese radish can lead not only to unpleasant symptoms, but also to serious complications of existing diseases.
Application
Of course, this root crop is eaten. In his homeland, in Japan, he occupies one of the central places in the diet of literally each of its inhabitants. By the way, because of its close connection with this country, it often serves as a name for restaurants and cafes with Japanese themes, for example, the Daikon sushi bar in Penza and other cities.
Daikon is very useful and therefore is very popular in the culinary field. But despite the fact that daikon is primarily a food product, it also has other uses.
For example, losing daikon can help not only by its presence in the diet. Those who wish to lose weight are recommended to drink half a glass of daikon juice before bedtime daily throughout the diet. Grated radish is squeezed out to obtain juice. If you need to soften the taste, you can mix the drink with carrot juice or sweet apple juice.
Japanese radish is also useful in cosmetology. You can wash your face daily with the same juice. This procedure helps rejuvenate the skin, improve its appearance, and gives elasticity. A mask of grated daikon will also have a beneficial effect on the skin: grated vegetable must be mixed with sour cream, oil, aloe juice or cream (depending on skin type) and kept on face for twenty minutes.
Widespread daikon in folk medicine. Many people should know that daikon is an excellent cold medicine if you mix its juice with honey and drink 50 g three times a day. Such manipulations contribute to the thinning of sputum and the elimination of harmful viruses.
Grated vegetable can be used as a lotion for wounds, wrapping with a bandage or gauze. And if you mix grated daikon with sugar and wait until the juice is released, then this juice will help in the fight against arrhythmia - a tablespoon before each meal will only benefit! The main thing is to know the measure and not to overdo it, as well as remember contraindications.
Selection and storage
Many, upon learning of such a wonderful vegetable, will probably want to purchase it. Therefore, the question immediately arises - how to choose a daikon? Of course, the most important thing is the freshness of the product. In the presence of tops, it is worth paying attention to the condition of the leaves. Fresh root should be resilient, but dense, free from defects, spots and cracks.
A good fresh daikon is stored for up to one month, longer when stored in the refrigerator. But over time, all the useful substances begin to disappear from the product, so it is better to eat it in the first week, having prepared, for example, the simplest daikon salad.
Growing
For those who have their own plots and gardens, the issue of growing daikon at home is relevant. Is this possible in our climate? Yes it is possible. The daikon itself is quite unpretentious and can grow in almost any soil. But, of course, the better the quality of the soil, the better the quality of vegetables. So fertilizers like humus or compost will not be superfluous.
The principle is the same as that of radish, but it must be borne in mind that, as a rule, daikon is large. It is recommended to plant it in late June or early July - this is the best time to grow the best crop.
Depending on the variety, harvesting can be done in about one and a half to two months. Store in a basement or refrigerator.
Daikon Recipes
As already mentioned, daikon is a relative of radish. But it is distinguished by a more delicate structure and taste without bitterness, so in cooking it is used much more actively. The most useful is considered to be a fresh daikon. Thus, recipes for daikon salads are very popular. Moreover, they are so diverse that the eyes run wide.
You can find salads only from daikon, with crackers, with apples and pears, with cottage cheese and cheese, with meat and eggs, and so on. There are many variations, so everyone can find something to their taste.
As an example, consider a salad recipe with daikon, carrots and apples. Everything is quite simple: the main ingredients are ground on a grater, purple onion rings are added here, everything is sprinkled with lemon juice. As a dressing, granular mustard with sunflower oil is used, salt and spices are added to taste. Here is a simple but very interesting salad.
But still, daikon can be subjected to various kinds of processing. It can be pickled, added to soup, stew, salt, dried and much more.
There is a traditional Japanese way of preserving takuan, when the daikon is first dried in the sun for several weeks, then fermented for several months under oppression with various additives. Also, daikon leaves are used as food, which are also added to salads and other dishes.
Daikon can be called an amazing vegetable. It has an unusual taste, which allows you to enjoy the root crop in its raw form, is very useful, and therefore is very in demand. In addition, if desired, it can be grown at home! Definitely he should visit every table at least once.