Everyone knows that cooking Japanese cuisine is complete without vegetables. It is useful and nutritious, therefore I would like to get acquainted in more detail what types of vegetation the inhabitants of this state use. For example, daikon (the recipe for its preparation dates back to 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: a recipe for cooking and the properties of a vegetable
This vegetable is a type of radish, but it tastes sweeter, its fruits are juicier and softer, and in shape resemble carrots, but larger in size. Daikon (a recipe that has many varieties) in Japanese literally means "Big Root."
This plant product contains many useful substances - vitamins, mineral salts, iron, phosphorus, pectin and other elements, as well as beta-carotene and acids. Therefore, daikon (the recipe for preparation 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);
- with radiation and diabetes;
- with atherosclerosis and other diseases of the vascular system.
How to cook Japanese radish?
Soups and salads are well made from this vegetable. Squeeze juice from Japanese radish well. It can be consumed throughout the year. We bring to your attention a salad using daikon vegetable (the recipe is quite simple), the main points of preparation of which can be represented as follows:
- Prepare Japanese radish and carrots (one each). Wash, peel and chop vegetables with a grater.
- Hard-boiled eggs (4 pcs.) Finely chop and mix in a bowl with vegetables. Salt and season with sour cream (6 large spoons).
- Put in a suitable dish and decorate with finely chopped greens.
Other recipes
You can also make pickled daikon, a recipe which is popular in Japan. For this you will need these products:
- Japanese radish (100 g);
- rice vinegar (100 ml);
- water (3 large spoons);
- sugar (1 large spoon), a pinch of saffron and salt (1 small spoon).
Peel and chop the vegetable into thin slices. Put in a prepared container (jar). Dissolve sugar and salt in vinegar. Separately, put saffron in hot water. Prepared vinegar is added to this liquid. Pour the daikon with the marinade and close the lids tightly. Let it brew in a warm place for a week, after which it is better to store at a temperature below zero. This treat can be consumed independently, as well as used in the preparation of other dishes.
Daikon radish (we reviewed the recipes for some dishes with this vegetable above) is very useful, and it is very easy to cook it. In the cold season, this product will help replenish the supply of vitamins and other substances necessary for the healthy functioning of the body. And besides, Japanese radish tastes great, which adds piquancy to a variety of treats.