Instructions: Daikon - A root vegetable said to have originated in the Mediterranean, daikon is a type of radish that was brought to China for cultivation around 500 BC. A white-fleshed winter radish, daikon has a thin, smooth skin (also found in black, pink or green) with a firm, crisp flesh and a delicately peppery flavor. The most common variety looks like a large white carrot, but the resemblance stops there. Daikon is the wonder food of natural foods. It has the ability to aid the body in the breakdown of accumulated, hardened fats. Daikon has a mildly hot, peppery taste that helps the body to digest oil, fat and protein. On top of that, daikon is a root vegetable, meaning that it can work its magic deeply in the organ systems, breaking down accumulations of fat in the organs, allowing the body to relax and let go if its excesses. [Theresa Chi Lin]

Daikon is a root vegetable; member of the radish family. However, it typically isnt hot, like red radishes.

It is long and white, looking somewhat like a big carrot. When fresh, it is great sliced or grated, and added to salads. It is very popular in Japanese and macrobiotic diets and is often considered to aid digestion.

I love it simply sliced with a drop of soy sauce on it. Its also wonderful in stir fries...much better (IMHO) than canned waterchestnuts.

Daikon is available in most grocery stores these days, and can also be found in Asian markets, and HFS. ["Ellen C." (ellen@elekta.com)]

NOTES : I like Daikon a lot since it can be cooked in broth, pickled, stew or even eat raw.

Actually, it looks like carrots only it is white and bigger and longer. Kombu is the base of broth
for Japanese dish. It also can be stewed with soy sauce. It is good because it has iodine.

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