Japanese Daikon Radish – excellent detox and slimming vegetable
For years I have known the large white radish as mooli but there are plenty of other names for it – Chinese or Japanese radish, daikon radish, in Thailand it is known as phak ka hua. In latin Raphanus sativas it’s botanical name. I am sure you have seen this radish many times at the supermarket or in the local fruit and vegetable markets. It looks like an albino carrot, though a bit fatter, and like the carrot it is a tap root with a thin skin. It is a very popular vegetable in Asia – cooked in soups, or grated raw and eaten with sashimi or pickled. It is so trendy these days to read headlines like ‘the top ten anti-aging food’ or ‘super foods you need to protect your heart’ or ‘phyto-compounds that lower cholesterol’ . Its sounds so 21st century, however using foods for specific medicinal purposes is centuries old, and just about every culture has a long tradition of using foods medicinally. Foods contain certain phyto-chemicals, which are biologically active substances with recognized healing properties.
In Asia it is known to help obesity, to clear heat, help the detoxification process, strengthen the stomach, reduce mucus production, relieve a cough, help the bowels function better. This white radish contains large amounts of vitamin C, is rich in vitamin A, vitamin B, calcium and iron. However, no matter what variety and there are many, the radish is in general very nutritious, being rich in vitamins A, B, C, D, and E. It contains enzymes that help the digestion process. It can help the body to create interferon which will increase your immunity against pathogens. It has been observed that eating white radish regularly can help with weight-loss, as it is thought to generally enhance the metabolism, contain diuretics, cleanse the blood, promotes energy and better circulation. It is said to be antiseptic, anti-arthritic, anti-rheumatic, also used in the treatment of asthma, bronchitis, mineral deficiencies, and liver and gallbladder trouble. Helps lower cholesterol, improves the circulation and encourages a better digestive function (contains enzymes diastase, amylase and esterase) from beginning to end. As enzymes are destroyed by cooking, this one of the reasons this vegetable is better used raw. Is it any wonder that radishes are a staple in Asian cuisine? Radish is served with many foods – probably because it aids digestion, in the same way horseradish is served with beef, mint or rosemary with lamb.
Though this vegetable can be cooked, I always eat the white radish raw, shredded into a salad. When selecting a radish it should be heavy, when you cut it open, if it is fibrous it is too old, do not bother with it. It should be solid, crisp, white and very slightly translucent. It has a light fresh clean taste and texture. Wash and scrape the surface lightly or very thinly peel. Chop, dice, slice, grate or shred depending on how you are going to use the radish. This radish has a milder taste than the slightly hot, small round red skinned radishes.To pickle radish – slice the peeled radish paper thin, add a little apple cider vinegar, chili and just a little honey. Chopped and steamed added to soups and stews. For a salad – grate the radish coarsely, peel a cucumber, slice it length ways through the middle and remove the seeds, slice the two halves finely. Peel and slice a mango or if they are not in season use some other sort of fruit like pears. Peel and slice them. For the dressing extra virgin olive oil, some fresh lemon juice, grate some fresh ginger, salt and pepper to taste. Mix and serve immediately.
If you have a juice making machine – this would be an excellent vegetable to add to your variety of fruits and vegetable you use. For general health – make a juice with radish, celery, carrots, some cabbage, apples, pears, pineapple and a little ginger.
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