With the change of seasons, we often have veggies included in our custom veggie bags that customers ask, "what can I do with that?", they may not have tried a new season vegetable, or may not know how to use it in their recipe repertoire. So, we are here to help! Along with including our "Five Ways With..." in our regular newsletters, we will also include it here, along with a recipe or two to help whet your appetite for the changing seasons and eating seasonally. This week we are featuring daikon radish.
Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. From pickles to salad and soups to simmered dishes, it’s widely used in Japanese cooking. In Japan, you can often find daikon being served as an accompaniment to deep-fried dishes or any heavier meals as it is well known for its detox quality that stimulates the elimination of fats and excess toxins. It also contains enzymes that help improve digestion and improve blood circulation.
Five Ways with Daikon Radish
One of our team faves is eating daikon raw, peeled first and then sliced thin like a cracker. Top with hummus, or other spread of your choice (peanut butter is great too!). It'll keep you going with a healthy snack option all week long!
Grated and mixed into salads and coleslaw is another super easy option.
It is popularly used to make the Korean fermented dish called Kimchi...here's a suggested recipe if you wanted to give it a try https://www.vegetables.co.nz/recipes/kimchi/.
Roasting is another use for the root, a nice way to add more variety to your roast veggie spread!
Daikon leaves are edible too and can be added to dishes such as stir-fries, curries and soups.