Daikon

Daikon is high in vitamin C and folacin. Like its relatives broccoli, cabbage and kale, daikon is a cruciferous vegetable that offers cancer-protecting potential.

What is daikon?

Daikon is a long white radish that is used in many regular and medicinal preparations. It helps discharge fat and oil from the body. It is cooked fresh or dried and grated raw as a garnish for oily foods.  Raw daikon is used throughout Japan to complement the taste of oily or raw foods and, more importantly, to aid in their digestion. 

What are its benefits?

Laboratory analysis has shown that the juice of raw daikon is abundant in digestive enzymes similar to those found in the human digestive tract. These enzymes - diastase, amylase, and esterase - help transform complex carbohydrates, fats, and proteins into their readily assimilable components.  

Daikon juice actually inhibits the formation of dangerous chemicals in the body. Nitrosamines, a type of carcinogen, can form in the stomach from chemicals present in both natural and processed foods. Daikon juice contains substances identified as "phenolic compounds" that can block this potentially dangerous reaction. Thus, a diet including raw daikon may reduce the risk of cancer.

It also been shown to be effective as a diuretic and decongestant. As a diuretic, raw daikon promotes the discharge of excess water by the kidneys. The result is increased urination and gradual reduction of the swelling condition known as edema. As a decongestant, the enzymes in daikon juice seem to help dissolve mucus and phlegm in the respiratory system and facilitate their discharge from the body.  

How do you use daikon?

Traditional Japanese restaurants serve grated daikon in tempura dip to help digest oils, or shredded daikon with beans to help digest the protein. Grated daikon is a wonderful aid to people with a weak digestive system. It is important, however, to use grated daikon immediately. In just thirty minutes nearly 50 percent of its enzymes are lost.

A few drops of soy sauce and a tablespoon of grated daikon is a macrobiotic treatment for helping the body discharge old animal protein and fats. Cooking daikon with a kombu broth is said to help the body eliminate excess dairy products. A tea brewed from daikon, shiitake and kombu has been used as a folk remedy to reduce fever.

Daikon Drinks

I love using daikon in my nishime (like in my kabocha stewed veggies recipe) and stew it down till it is really soft and melts in your mouth.  However I find that using it in medicinal drinks is ideal.  Three excellent drinks can be made using daikon radish:

Daikon Drink #1:  

Helpful in reducing a fever by inducing perspiration.  

Mix 1/2 cup of freshly grated daikon with a tbsp of tamari soy sauce and one-quarter tsp of freshly grated ginger.  Pour hot bancha tea over the mixture and drink hot.

Daikon Drink #2:  

Used as a diuretic.  

Squeeze 2 tbsp of juice from grated daikon, using a clean cheesecloth.  Add a pinch of sea salt and 6 tbsp of water to the daikon juice, and boil.  Use this mixture only once a day and never for more than 3 consecutive days.  Do not drink the juice without first boiling it.

Daikon Drink #3:  

Helps dissolve excess fat and mucus in the body.  

Place 1 tbsp of freshly grated daikon and 10 drops of tamari into a cup.  Pour hot water over the mixture and drink.  The best time to use this drink is just before sleeping.  However, do not continue to use it for more than 7 days.