2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Daikon - what is it? You can often hear it called "Japanese radish". In fact, this nickname describes him, because the daikon is a close relative of the radish and radish. Japan is considered the birthplace of this vegetable, where it was bred on the basis of the Chinese root crop "loba". Now the daikon is widespread in many countries of the world, it is quite in demand in the world of cooking.
Appearance
Daikon is translated from Japanese as "large root vegetable". It is not surprising, because this vegetable has a rather impressive size, up to half a meter, and can weigh about 5 kg. The shape resembles a large carrot, white with green leaves. It is distinguished from radish and radish by the absence of mustard oils and a mild smell.
There are different 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. Below is a photo of the Aokubi daikon.
Nutritional value and composition
Daikon is a dietary 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 are almost no fats in it, but the content of proteins and carbohydrates is 1.2 g and 4.1 g, respectively.
Daikon is rich in vitamins of different groups, but vitamins B and C are present in especially large quantities. In addition, it is one of the vegetable champions in calcium content. It also contains: 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 is this vegetable?
Benefit
Of course, with a composition like the daikon, it simply cannot help but have a lot of positive properties. The benefits of daikon are enormous: increased brain activity, strengthening the heart and blood vessels, thinning sputum, antibacterial effects, accelerating the metabolic process, strengthening the immune system.
All this is just a small part of how the daikon has a beneficial effect on the body. In addition, daikon promotes the breakdown of sand in the kidneys, prevents the development of cancer, and can promote peace of mind. The root vegetable can help the body recover faster from certain diseases, such as diabetes or kidney dysfunction.
Healso helps to eliminate toxins from the body and cleanse the intestines, which also affects the condition of the skin - acne and acne become much less, the skin looks he althy. 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't do without a fly in the ointment in a barrel of honey. After all, even he althy foods should not be consumed in too large quantities. Thus, the abuse of daikon can lead to irritation of the gastric mucosa, bloating and heaviness, and a violation of the acidity of gastric juice. Therefore, it is worth keeping an eye on how much vegetable is present in the diet. In addition, it is necessary to monitor the products with which the daikon is used. That is, make sure that various substances, vitamins and microelements 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 worth abstaining from daikon altogether, in the future, a complication of existing ailments is possible.
Contraindications
Not all substances contained in daikon can be useful. More precisely, some of them can have a beneficial effect on the body only in the absence of certain diseases. The main reason for refraining from eating daikon is 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’s better not toadd daikon to your diet.
In addition, it is not recommended to use it for people with chronic liver and kidney disease, prone to heartburn and 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 its homeland, in Japan, it occupies one of the central places in the diet of literally every inhabitant of it. By the way, due to its close connection with this country, it often serves as the name for Japanese-themed restaurants and cafes, such as the Daikon sushi bar in Penza and other cities.
Daikon is very useful and therefore very popular in the culinary field. But while daikon is primarily a food, it also has other uses.
For example, daikon can help to lose weight not only by its presence in the diet. Those who want to lose weight are advised to drink half a glass of daikon juice before bed every day throughout the diet. To obtain juice, grated radish is pressed. 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 with the same juice every day. This procedure helps to rejuvenate the skin, improve its appearance, give elasticity. A grated daikon mask will also have a beneficial effect on the skin: the grated vegetable must be mixed with sour cream, butter, aloe juice or cream (independing on skin type) and keep on face for twenty minutes.
Daikon is also widely used in folk medicine. Many people should know that daikon is an excellent remedy for colds, if you mix its juice with honey and consume 50 g three times a day. Such manipulations contribute to the liquefaction of sputum and the elimination of harmful viruses.
Grated vegetable can be used as a dressing for wounds, wrapping with a bandage or gauze. And if you mix grated daikon with sugar and wait for the juice to be 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, and also remember about contraindications.
Selection and storage
Many, having learned about such a wonderful vegetable, will probably want to buy 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, you should pay attention to the condition of the leaves. A fresh root crop should be elastic, but dense, free of defects, spots and cracks.
Good fresh daikon lasts up to one month, longer if refrigerated. But over time, all useful substances begin to disappear from the product, so it is better to eat it already in the first week, preparing, 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's possible. By itself, the daikon 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 the vegetables. So fertilizers like humus or compost will not be superfluous.
The principle is the same as that of the radish, but it must be taken into account that, as a rule, the daikon is large. It is recommended to plant it in late June or early July - this is the optimal time for growing the best crop.
Depending on the variety, harvesting can be done in about one and a half to two months. Store in the basement or refrigerator.
Recipes with daikon
As already mentioned, the daikon is a relative of the radish. But it is distinguished by a more delicate structure and taste without bitterness, so it is used much more actively in cooking. Fresh daikon is considered the most useful. Thus, daikon salad recipes 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 liking.
As an example, consider a salad recipe with daikon, carrots and apple. 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 seeds is used.oil, s alt and spices are added to taste. Here is such a simple, but very interesting salad.
But still, the daikon can be subjected to various kinds of processing. It can be marinated, added to soup, stewed, s alted, dried and 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 pressure with various additives. Daikon leaves are also eaten and 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, it is very useful, and therefore it is in great demand. In addition, if you wish, you can grow it at home! Definitely should be on every table at least once.
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