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What is useful Japanese radish daikon and how to cook it correctly?

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That such a daikon is a question asked by many people, although most of them probably saw this root vegetable on the market. So, this is a cruciferous plant with a large white root crop weighing up to 5 kg. This is the closest relative of radish and radish, but it differs more juicy and tender flesh. Japanese radish, as they also call daikon, is pleasant and fragrant - it is devoid of bitterness characteristic of the close relatives.

Daikon - a type of radish, which was derived in antiquity from the lobe (Asian radish).

Such a vegetable is stored for a long time and has an excellent yield. It is used in raw, boiled or pickled form. Some species of daikon have edible leaves. All the above characteristics have led to the high popularity of vegetables in their home countries and the steadily growing consumption in our area.

From Japanese the name of the vegetable translates as "big root". In Russian literature, the root crop is called “white radish” or “sweet radish”. There are many varieties of this vegetable:

  1. The elephant's fang is a hybrid bred in the Kuban.
  2. Minovashi - a cylindrical root crop weighing up to 1.5 kg.
  3. Aokubi - looks like a giant white carrot up to 35 cm long.
  4. Sakurajima - looks like a big turnip with bright pink flesh.
  5. Japanese white long and others.

Useful properties of daikon radish

Vegetable daikon contains in large quantities useful substances:

  • Phytoncides
  • Poroboric acid.
  • Lysozyme
  • Vitamins: C, B9, H.
  • Macro and trace elements: K, Cu, P.

Regular use of Japanese radish strengthens the body's immunity and helps him fight infectious diseases. Vegetable has pronounced antiseptic properties and inhibits the proliferation of bacteria. He has established himself in the treatment of diabetes and diseases of the cardiovascular system.

Like other cruciferous, daikon has a high calcium level. This element is necessary for normal growth of bones, teeth, hair and nails. Regular consumption of dishes from this root reduces the likelihood of osteoporosis, osteoarthritis, and joint diseases.

The product has perfectly proved itself in suppressing pathogenic cells in the body. This is possible due to antioxidants and nitrosamines, which are contained in the radish. These substances reduce the effects of carcinogens and radionuclides. Japanese radish is indicated for cancer patients who have undergone radiation therapy.

As an external means, the root crop is used in face masks, to remove age spots and acne, hair washing and wound healing. Vegetable juice is a pronounced antioxidant - it detains free radicals and slows the aging process.

The energy value of the root - only 21 kcal per 100 grams of product, so he suitable for those who watch their diet. A large amount of fiber contained in daikon radish quickly quenches hunger and removes cholesterol, toxins from the body. It is beautiful diureticwhich cleans the kidneys and removes excess fluid from the body.

Contraindications Radish Daikon

  • Root contains a lot of fiber, so it is very difficult digestion. In this regard, it is contraindicated for persons over 50 years.
  • Vegetable is not recommended for use by those who suffer from gout, liver and kidney diseases, ulcers and gastritis.
  • The use of Japanese radish in large quantities causes heartburn and flatulence.

Growing up

Before planting a plant, determine its variety. Japanese varieties are demanding on soil species. Russian hybrids are unpretentious to the conditions and ripen faster. It is important that the plot for sowing well lit, dug out and fertilized. The ideal time for planting Japanese radish is June-July.

Before planting, it is important to fertilize the soil well with manure, humus or mineral fertilizers. If the soil is acidic, lime is added to it. The first shoots appear after 7-10 days after planting. Irrigated vegetable 3-5 times a week, depending on the amount of precipitation. After 1-2 months, depending on the variety of radish, it can be dug.

Harvesting is not recommended in wet weather. - At this time, the risk of breaking a long root vegetable is high. Dug out the vegetable is cleaned from the ground and packaged in wooden boxes or bags. Store the crop in a dark and cool place - a refrigerator, cellar or basement. It is important that the temperature be kept in the range of 0 to 5 ° C.

Many gardeners complain about the difficulty of growing daikon radish. There really are difficulties with it. Under adverse conditions, the plant spends power not on the development of the root, and on the launch of the arrows. Such a negative process can be traced with a long light day, low air temperature and high humidity.

  1. Thinning. When the shoots have 2 true leaves, one plant is left in each nest. It is important that between shoots remain 20-25 cm. The second thinning is done in 20-30 days.
  2. Watering. Radish loves water, but do not pour it - the water should not stand. After watering the surface is mulched with peat.
  3. Hilling and loosening. During the period of active growth, the procedure is carried out regularly, then reduced as the root grows out of the ground.
  4. Top dressing. Ground ashes are sprinkled on the beds - it serves as a fertilizer and protection from pests. After the first thinning, mineral fertilizers are applied.
  5. Maintaining temperature. The optimum temperature for radish is 15-20 ° C. At 10 ° C shoots covered with film or other material. An adult plant can withstand a short-term frost down to -4 ° C.

The main enemy of the plant is cruciferous flea. Insect infects young shoots, and its larvae feed on roots. If nothing is done, in 2-3 days the pest will destroy the tender shoots of the plant. To prevent bugs, keep the soil moist - the flea prefers dry soil. Infected radish is sprinkled with a mixture of lime and ash or chemicals.

Cooking Application

Vegetable is eaten raw or added to salads, it is served as a side dish for sashimi. Grated daikon is served with fried fish or stew, used in soups. This is a popular root vegetable in Japan - the largest area has been allocated for its crops. It is also abundantly consumed in Southeast Asia, China and the United States.

In Japan, a whole culture of consumption of daikon is developed. For example, it is eaten with octopuses and squid, as well as in traditional dishes. Japanese people also eat leaves. However, due to the fact that they quickly turn yellow and deteriorate, they cannot be found in stores and restaurants. But as a side dish for sushi often use young shoots of a plant.

The root vegetable is also considered a national dish in India, Tibet, Vietnam, and Korea. In Myanmar, pickled daikon is eaten just like that or as a salad, in China, with shitake mushrooms. In this country, radish is considered a traditional family treat. In Korea, kimchi and kimbal are made from vegetables. Also popular in these parts is the salted daikon, which is called the tanmuji.

For the winter, daikon is chopped and dried - as such, it retains vitamins and trace elements. Boiled and braised radish daikon does not change the taste and perfectly retains useful substances. Japanese radish is suitable for canning and pickling in vinegar. In Russia, the vegetable is served as a salad in vegetable oil, cream or sour cream.

So what is daikon? This is a vegetable, similar to a white carrot, which came to us from the east. In taste, it resembles radish and radish, but does not have a bitterness. Because of this, he has found wide application in cooking. Daikon is still a large amount of vitamins and trace elements. The white root vegetable is suitable for those who watch their diet and struggle with excess weight. In our country, the popularity of the vegetable only grows, and deservedly so, because it is useful and easy to grow.

Brief Botanical Reference

The homeland of Japanese radish is East Asia.

The Japanese fell in love with this vegetable crop, and they began to actively grow it and brought out a large number of varieties, different in shape and size.

The most popular root crop, aokubi-daikon, looks like an elongated, not thick carrot, and the most original, sakurajima, is similar in shape to a large turnip: approximately 500 mm in diameter and weighing up to 450 grams.

Nowadays, this unpretentious vegetable crop is grown in countries such as:

An interesting fact is that the root crop is used as a basis for carving (the art of carving on vegetables). From the radish you can cut out unique, handmade flowers.

What is useful radish daikon?

The beneficial properties of daikon are based on those present in the composition of ascorbic acid and B group vitamins, as well as plant fiber, pectin - substances that normalize the process of food digestion, as well as phytoncides, natural antibiotics.

The vegetable acts as an antiseptic and has antibacterial properties, which makes the root crop an effective tool for combating acute respiratory infections and infections.

Radish Daikon normalizes the state of the immune system, and its phytoncides eliminate pathogenic bacteria.

Used to combat atherosclerosis and rheumatism.

In contrast, vigorous horseradish and bitter radish - delicate Japanese radish includes a small amount of mustard oils and glycosides, which favorably affects the heart.

Vegetable contributes to the removal from the body of the necessary fluid, cleanses the internal organs, triggers the functioning of the gastrointestinal tract, and may even affect the dissolution of gallstones.

Many scientists agreed that an unprocessed vegetable removes the effects of radiation and radiation.

Radish Daikon in cooking - cooking secrets

Root crop has a more delicate taste, when compared with the usual radish and radish, which makes it a unique vegetable crop.

Fresh young fruits, perhaps, eat as a separate dish, flavored with sour cream sauce or sunflower oil.

The product also goes well with other vegetables.

In Asian countries, the fruit is used everywhere, and it is included in the menu for every day, hundreds of thousands of people.

In Korean cuisine, they make famous kimchi, Chinese prefer to cook daikon cakes.

The Japanese consume it fresh and as a component of sushi, fish products and tempura.

100 grams of a dietary product contains only 18 calories.

Japanese chefs also put it in a miso dish, boil it and offer it with dressings. Often drained with marine reptiles, pickled in acetic filling, dried and harvested for winter time.

In addition, the root crop may be found in the national cuisine of Tibet, Vietnam and India.

In addition to the root part of the vegetable, the shoots and foliage of the vegetable are consumed in food, but due to the fact that it is impossible to store the upper part of the daikon for a long time, it is unrealistic to buy it even in large shopping centers.

Only those who cultivate daikon in their country plot can taste and enjoy the rich greenery.

Vegetable and its green part will benefit people who want to lose weight. Salad from daikon for weight loss will help in the near future to get rid of a couple of kilograms.

What to cook daikon radish?

Daikon is most often used in salads, the preparation of which is quite simple:

  • Daikon salad with onions and beans

Such a salad is recommended for vegetarian food, as well as for consumption during Lent.

The following ingredients should be prepared:

  1. Daikon - 0.6 kg.
  2. Red turnip - 1 pc.
  3. Green peas in pods - 0.1 kg.
  4. Sesame oil - 2 spoons.
  5. Rice based vinegar - 2 spoons.
  6. Black sesame seed - 2 spoons.
  7. Honey - 2 spoons.
  8. Soy sauce - optional.

  • Vegetable should be peeled and wiped on a large grater, or cut into strips.
  • Sweet onions cut into half rings. Chop the peas across the medium pieces.
  • Peas, perhaps replaced by beans in the pods.
  • Legumes must first be boiled for 90 seconds.
  • Products must be mixed and proceed to the preparation of dressings, sauce. To do this, in a blender, you need to beat the sesame oil with honey and vinegar.
  • Next, you need to flavor the salad with this sauce, mix everything well and put in a cold place so that the vegetables are saturated, about 60 minutes.
  • Serve the dish should be, first sprinkled with black sesame seeds, and seasoned with soy sauce.
  • You need to eat fresh, immediately after cooking.

  • Apple salad with daikon for vegetarians

This simple salad will appeal to those who do not eat meat and fish. And also this is a gorgeous salad for dinner, if you wanted something original.

  1. Japanese radish - 0.3 kg.
  2. Green apple - 2 pcs.
  3. Carrot - 2 pcs.
  4. Walnut - 2 spoons.
  5. Olive oil - 3 spoons.
  6. Wine vinegar - a spoon.
  7. Dill, spices - if desired.

Vegetables need to be cleaned and wiped on a large grater. Nuts need a little hold on a skillet without oil, cool and chop.

For dressing sauce, you must combine vinegar and spices. Season salad dressing and eat.

  • Meat salad with Japanese radish

You need to take daikon and boiled beef. Meat should be chopped straw, as thin as possible. Onion cut into rings, rub radish, mix everything, if desired, possibly salt. Season to taste.

Daikon - contraindications

Daikon dishes are very useful, but there are also contraindications.

Japanese turnip is not recommended to eat, if diagnosed:

  1. A stomach ulcer.
  2. Duodenal ulcer.
  3. Pathology of the kidney.

If you eat a lot of nutritious vegetables, flatulence can begin. In the case of liver pathologies, problems with metabolic processes, the product should be eaten carefully.

Attention! Before including the dieton, it will be correct to consult with your doctor.

Composition and nutritional value

The beneficial properties of radish determine the nutritional value, taste, composition of nutrients. Daikon is not in vain valued by nutritionists: radish fully provides the physiological needs of the body for proteins and carbohydrates, and fats in the pulp are absent.

On a note. 100 g of pulp of daikon contains proteins - 1.2 g, carbohydrates - 4.1 g and only 21 Kcal. When splitting protein, 5 Kcal is released, carbohydrates - 16 Kcal.

In percentage terms, the radish energy value can be represented in numerical terms: carbohydrates 77.4%, proteins 22.6%. Its biochemical composition:

Nutritionists in the development of diets for weight loss take into account the low caloric content of the vegetable and the complex of useful components that make up it.

Useful properties of daikon

Radish is good for people of any age. Daikon has valuable healing properties:

  • potassium contained in it has a positive effect on the heart, reduces swelling,
  • the complex of vitamins of group B normalizes the work of the nervous and endocrine systems, regulates insulin production,
  • iron serves to prevent anemia, is involved in the synthesis of hemoglobin,
  • Vitamin C protects against colds, stimulates the immune system,
  • the root contains iodine, which is necessary for the thyroid gland,
  • phosphorus is necessary for a person for active brain activity, the formation of bones, teeth, its amount per 100 g of flesh is 28 mg,
  • enzymes promote digestion with starch,
  • phytoncides contained in the pulp have a bactericidal effect,
  • pectins reduce cholesterol and glucose levels in the blood.

Eating raw radish helps cleanse the body of harmful toxins and waste. This is facilitated by cleaning the intestines with fiber. Relieving the body of harmful substances, radish reduces the load on the liver. Scientists have found in the vegetable composition a unique anti-cancer agent - pororodic acid, therefore, the use of a root crop serves as a preventive measure for cancer.

General benefits

Analysis of the composition helps to understand the usefulness of radish for humans. Its use has a common benefit for all people:

  • strengthens the immune system
  • reduces anxiety, calms the nervous system,
  • helps to lose weight,
  • cleanses the body (kidneys, liver, intestines).

Doctors recommend including a root vegetable in the diet for people over 50 years old. With age, the condition of the vessels worsens, the level of cholesterol increases. The antioxidants contained in radish facilitate the treatment of atherosclerosis.

Selenium (Se) is especially useful for age people, because over the years its content in the body naturally decreases. Regular consumption of daikon reduces the risk of cancer. Selenium is cancer prevention:

  • digestive system
  • prostate,
  • colon,
  • uterus.

Selenium is actively involved in the formation of cartilage in the spine and joints. This element is necessary in the treatment of osteochondrosis. Eating meals from the root, people fill the lack of calcium, prevent the development of osteoporosis. The use of dishes with Japanese radish contributes to the overall improvement of the body, and lysozyme protein accelerates the process of recovery from influenza, ARVI. It has been proven that a vegetable is equally beneficial for both women and men.

What is useful for women

Most women are concerned not only with health, they are equally concerned about their appearance. Daikon is useful during fasting days and weight loss diets. When radish is added to the diet for a long time, weight loss occurs, and the root juice cleans the female body from toxins and contributes to a better breakdown of fat.

Во время беременности женщинам разрешено есть дайкон в сыром виде, он обладает мочегонными свойствами, помогает избавиться от отеков, облегчает симптомы токсикоза, восполняет недостаток кальция.

Чем полезен для мужчин

In Eastern countries, the root vegetable is considered an aphrodisiac. Men who eat fresh, canned, pickled radish, do not complain of potency. The medicinal properties of daikon contribute to men's health, improve blood flow to the genital area, reduce the risk of diseases of the urogenital system, accelerate their treatment.

For men, leading a healthy lifestyle, dishes from daikon help to keep fit, control weight, avoid overeating. It is useful to eat a root vegetable to men who are prone to obesity, those who have little movement, spend a lot of time at the computer or driving a car.

In folk medicine

Small damages of the skin are treated with rubbed daikon: abrasions, cracks. The crushed mass of radish is placed on the damaged surface and fixed with a bandage. Applied externally grated daikon mixed with honey and water: 3 parts of radish, 2 parts of honey, 1 part of water. This rubbing helps with radiculitis and rheumatism, reduces pain.

In old age, the life of many people is complicated by atherosclerosis. It is enough to include radish salad in the menu to reduce the likelihood of its occurrence. Daily consumption rate of not more than 150 g.

To reduce blood sugar daily take daikon juice. Daily rate - 6 tbsp. l in three doses after meals. Squeezed radish juice can be stored in an airtight container for up to a day. To adjust the work of the intestines, it is enough to drink juice at night, it acts as a mild laxative. The problem of constipation is solved without the use of pills.

In cosmetology

Intestinal problems affect the condition of the skin of the face. Rash, poor color, increased dryness or oiliness are signs of poor bowel performance. For the treatment of the skin, Japanese radish juice is prepared, they wipe the face with it. Possible results from the use of daikon juice:

  • the disappearance of age spots,
  • pore cleaning
  • removal of inflammations
  • reducing the number of fine wrinkles,
  • improvement in complexion.

External application of radish juice acts no less effectively than when taken inside. Daikon face masks enhance the healing effect of the fetus on the skin. To prepare the root is rubbed on a fine grater (50 g), mixed with olive oil (1 tsp). The mass is applied to clean skin, washed off after 20 minutes. For skin rejuvenation apply a mask from daikon containing honey. For its preparation using the pulp of the average root, mixed with 1 teaspoon of honey.

In cooking

There is a growing popularity of daikon among chefs around the world. The more experienced the cook, the more skillfully the root vegetable is used. The bitterness is unevenly distributed in the pulp: its tops are larger, the middle part is sweeter. This is taken into account when cooking Asian dishes.

Important! Fresh salad is useful, most of its healing properties are lost 30 minutes after preparation.

Many people need a rich recipe for daikon salad with boiled chicken. For 200 g of radish you need:

  • 150 g poultry meat,
  • 2 pcs. tomatoes,
  • 2 pcs. cucumbers,
  • greens (basil, cilantro, mint).

You need to fill the unsweetened yogurt, it will take 4 tbsp. l Vegetables (radish daikon, cucumber) are cut into strips, the meat is divided by hands into fibers, tomatoes are cut into thin slices, the greens are crushed. All ingredients are mixed and seasoned with unsweetened yogurt.

Easy-to-make spring vitamin salads are made from several vegetables, and the combinations with daikon can be very different. Many like the taste of radish, flavored with sesame. The composition of the dish includes products:

  • Daikon - 300 g,
  • white sesame - 2 tbsp. lt
  • dill,
  • green onion,
  • parsley,
  • cucumbers - 2 pcs. (not large).

For refueling, you will need olive oil (3 parts) and soy sauce (1 part).

The cooking process does not take much time. Daikon can be finely cut into plates or grate with a coarse grater. Cucumbers are sliced, dill and onion are chopped. All put in a salad bowl, sprinkle with sesame seeds, season with a mixture of sauce and butter.

In just 15 minutes, you can make a garnish of daikon. For a dieter, he will be an excellent substitute for fried potatoes. The dish turns out tasty and low-calorie.

On a note. During heat treatment, the bitterness from the radish pulp disappears.

Consumption of products for 1 portion of garnish:

  • Daikon radish - 350 g,
  • bacon - 7 g,
  • vegetable oil - 1 tbsp. lt
  • seasonings to taste (pepper, salt),
  • greens (parsley).

Daikon is cut into medium-sized bars, fried in butter until transparent for 10 minutes on medium heat. At the end of cooking, a side dish of radish is sprinkled with diced bacon and chopped parsley. Dish consumed hot.

In the diet

Overweight people need to eliminate high-calorie foods from their diet and replace them with vegetables, healthy and low-calorie foods. Nutritionists welcome the use of root vegetables containing fiber.

To clean the body of toxins drink radish juice. After dinner, it is recommended to drink ½ cup of freshly prepared drink, while achieving positive results:

  • removal of excess fluid from the body,
  • weight loss,
  • bowel cleansing
  • lowering bad cholesterol

Actually drink a smoothie from fresh cucumbers, radish juice, parsley.

Daikon Damage

Moderate use of radish daikon does not harm. Unpleasant sensations in the form of abdominal distention are possible with overeating. There are contraindications for people with such diseases:

  • stomach ulcer and duodenal ulcer,
  • chronic gastrointestinal diseases,
  • individual intolerance,
  • thyroid dysfunction,
  • stones in the bile ducts.

It is necessary to comply with the measure of patients with gout and with the established diagnosis of urolithiasis. Signs of overeating daikon: flatulence, irritation of the gastrointestinal mucosa.

How to choose Japanese radish

When choosing a radish, you need to analyze the status of the tops. Fresh, green tops - a sign of high-quality root. Daikon peel should be smooth, without dents and bumps, flesh - dense, elastic, heavy.

Collection and storage

Radish should be stored at a temperature not higher than 5 ° C. For this purpose, suitable cellar or vegetable compartment of the refrigerator. Compliance with the recommended temperature conditions - a guarantee of protection of fruits from white rot and prolonging the shelf life. Harvesting begins in 1.5-2 months after planting. Exact terms depend on the radish variety planted. Work carried out in dry weather. Only healthy radish fruits with no signs of rot and mechanical damage are lowered into the cellar.

Radish Daikon

Due to its mild taste, white radish requires almost no processing. You can simply grate it, pour sour cream, salt and enjoy. Properties, than useful radish daikon, will appear in any form of cooking. Traditionally, the vegetable is used in national dishes of Japan and Korea as a component of rolls, sushi, fish dishes, salads, kimchi. Daikon is also added to miso soups, stewed with seafood, pickled.

White radish can even be harvested for the winter - salt or vinegar and roll up in jars. The original dish of radish daikon is a roasted root vegetable. It tastes a bit like potatoes. You can not fry radish, and throw its slices in the pan, salt, add sour cream and onions. Stew products should be no more than 10 minutes, and the most delicious dish will be ready!

Even more unusual, but no less tasty food - daikon radish in batter. It is necessary to cut the vegetable into thin slices, prepare batter from flour, water and eggs, dip the slices into the mixture and fry them a little. Serve this dish with sour cream, seasoned with pepper and salt. Daikon is also baked in the oven, stewed in a slow cooker and, of course, make delicious salads with it.

Daikon radish salads - recipes

Any salads with radish will be good for health. Salad recipes with radish daikon fit even while maintaining a strict diet - the main thing is to fill them with vegetable oil and not to supply high-calorie ingredients. If there is no need to follow the diet, then sour cream, mayonnaise, yogurt can be added to the vegetable dressings. White radish is best combined with onions, carrots, greens, apples, meat and eggs.

Salad with apples and nuts

  • Daikon radish - 300 g
  • Vegetable oil - 3 spoons
  • Green apples - 3 pieces
  • Walnuts - 50 g
  • Carrots - 1 piece
  • Spice salt
  • Wine Vinegar - 2 spoons

Walnuts to dry in the microwave, chop with a knife or hands. Peel radish, carrot too. Apples wash, cut, cut the core. Grate all three components on a coarse grater. Add nuts. Make a dressing of oil, salt, vinegar, spices. Pour over the salad, serve.

Salad with meat

  • Any meat - 300 g (chicken, beef, etc.)
  • Daikon - 400 g
  • Onions - 2 pieces
  • Sour cream, vegetable oil - 2 spoons
  • Mayonnaise - 50 g
  • Apple vinegar - 2 spoons
  • Salt

Boil the meat until tender (soft). You can take daikon even smoked ham or ham for such a salad dressing with radish, then you just need to cut them into strips without boiling. Onion cut into half rings, pour over boiling water. Daikon grate on a Korean grater. Mix all the ingredients. Make a dressing of mayonnaise, sour cream, vinegar, salt, vegetable oil. Pour over the salad.

How to learn daikon?

Daikon root looks like a large radish or carrot. Its length on average reaches 30 cm, and its diameter is about 8 cm. Under favorable conditions, this vegetable can grow up to 60 cm in length and have a weight of 500 grams.

As seen in the photo above, the daikon is painted white. In taste, it is similar to the same radish, but due to the absence of mustard oils in its composition, it has a more pleasant aroma and a milder taste.

This vegetable is one of the main ingredients of Japanese cuisine. It is served as a side dish, added to salads. The taste of daikon radish goes well with meat and fish dishes, it is often put into miso soup and sashimi complements it.

What to cook?

It is rather difficult to determine what daikon - radish or radish looks more like in its taste, but unlike them, this root crop is completely devoid of bitter taste. This fact allows you to use it raw and include in vitamin salads. And most importantly, in this case, it will fully retain all its unique properties.

Marinated Daikon Oriental

  1. In a container pour 50 ml of water, add 50 g of sugar, 30 ml of apple cider vinegar, a pinch of turmeric.
  2. Put on the fire, bring the contents to a boil and, after complete dissolution of the sugar, remove from the stove.
  3. 100 g of daikon peel, cut into thin slices and salt.
  4. Transfer the prepared vegetable to a colander and leave for one hour. Important! This is necessary in order to leave excess fluid.
  5. After the specified time, rinse the daikon with water and dry the slices with a paper towel.
  6. Fold the root vegetable in a container of plastic or glass, pour the marinade.
  7. Close tightly and shake the container several times.
  8. Leave to pickle overnight.

Trout rolls with daikon

  1. Free 4 trout fillets from bones and skin, put on a board.
  2. 3 slices of garlic, 1 small piece of fresh ginger and 2 shallots finely chopped with a knife.
  3. Put in a container, add juice and zest of one lime, 60 ml of soy sauce, 20 ml of liquid honey, 130 ml of olive oil, mix.
  4. Divide the marinade into two parts, spice one of them with salt and white pepper.
  5. Pour the fillet seasoned with marinade, twist each layer with a roll, wrap in two strips of smoked bacon and send to the refrigerator for 25 minutes.
  6. One medium daikon should be peeled and cut into thin slices using a special knife.
  7. 2 stalks of green onions cut into feathers, add it to the daikon, pour in the second part of the marinade, salt and pepper.
  8. Get the marinated fillet and wrap a small amount of daikon salad in each.
  9. Bake in the oven at 170 ° for 20 minutes.

Tip! These rolls can be cooked in any way acceptable to you: boil in a double boiler, fry on a grill or wrap in foil and boil in a saucepan.

Japanese salad

  1. 1 small daikon root and 1 fresh cucumber cut into thin slices, salt.
  2. Put the vegetables in a colander and leave for 15 minutes to drain the excess liquid.
  3. In a separate container combine 2.5 tablespoons of sake, 5 tablespoons of rice vinegar and a small amount of water.
  4. Vegetables folded in a dish, pour the cooked dressing, salt, add a tablespoon of sugar, mix.

Add daikon to various dishes, create your own recipes and stay healthy.

What is daikon?

Daikon roots are juicy and very tender, their length can reach 30 cm and even more, diameter is 10 cm, they have an unusually sweet taste. Compared with radish and radish, they are more juicy, tender and practically devoid of a specific rare bitter-sharp taste. The mass of root crops, depending on the variety, can vary from 100 g to 4 kg or more. Usually they are submerged in the soil by half or even one third.

Daikon is an unusually productive crop; from a square meter you can get up to 5-7 kg of tasty and healthy root crops.

About the time of sowing seeds

Most varieties of daikon are not suitable for cultivation in the first half of summer, because in case of a long day, the plants rapidly flow to flowering, not giving a normal root. In plants that are planted in the second half of summer, the transition to flowering is delayed, and the roots quickly increase their mass. Therefore, for example, under conditions of the Urals, daikon are sown from about July 5 to 20 (later, the roots usually do not have time to fill themselves, because in cold weather the development of plants slows down dramatically, but in the second half of August, in fact, it is not summer anymore ). Although in certain areas, warm ridges, with the use of covering material and good agricultural techniques, a good harvest can be achieved with later plantings.

Daikon grows well only on fertilized, humus-rich, light, sandy soils — it is on such soils that the roots are more leveled and smoothed. Daikon obviously does not like clay soils: root crops are bent, shallow, and the taste is not at all the same. True, some vegetable growers recommend on such soils to make an ordinary manual garden drill hole up to a meter deep, where then light fertile soil is poured and daikon seeds are sown. I did not check this option because My soil is light and sandy.

As for organic fertilizers in the form of manure and bird droppings, they can be applied only under the previous crop, but humus will never damage daikon.

Naturally, in principle, it is unacceptable to plant on acidic soils because of the risk of damage to the keel, but this applies to all cruciferous plants, and everyone knows that diseased keel plants will give coarse, crooked, small and completely inedible roots. Therefore, the soil should be pre-zipped, and when sowing daikon, do not feel sorry for the ashes. With the introduction of a large amount of ash, the taste qualities of root crops are significantly improved. Before sowing seeds, it is not bad to fertilize the ridges with humus, sprinkle some kind of complex fertilizer and add ash.

About lighting requirements

Like all other cruciferous, daikon, unfortunately, is no exception, and refuses to grow in shading. Better not try. With a lack of lighting tops for the salad, you, of course, get, but the roots, alas, no.

It must be remembered that daikon is extremely demanding to respect the optimal area of ​​nutrition. And why is there to be surprised: large root crops require, naturally, a large area. Therefore, the spacing for daikon should be about 65-70 cm, and the distance between the seeds should be up to 20 cm. It is not worth sowing, because thickened crops will not provide you with the crop promised by colorful bags. Roots instead of kilograms are more likely to resemble radishes. Therefore, you should not save on his living space. For daikon this is completely unacceptable.

And in order not to waste the place in vain, because not every seed can ascend, it is better to sow 2-3 seeds in one well (then remove the extra seeds on the salad). Crops should be immediately mulched with sawdust, leaf litter or crushed bark 1.5–2 cm in order to preserve moisture and create optimal conditions for the development of plants.

Usually practice two-line crops. It is in this case that the maximum illumination of plants is ensured. There are recommendations to place daikon along the edges of the ridges in one line. And, I believe that it would be a very reasonable option if it were not for pests with whom to fight with improvised means is almost useless (too much time and hassle and the result is too low). Therefore, I specifically take away narrow ridges for this crop, which can accommodate only one or two lines of plants, but which allow covering them with a covering material. Naturally, I do not cut such ridges on the main garden plot (too unprofitable), but use naturally formed small patches of soil.

Later, after the emergence of seedlings in the phase of 2-3 true leaves, the plants are thinned, leaving one of the strongest and healthiest in the nest.

It is impossible to divert lowland areas that poorly dry after rains under daikon. All plants will certainly get sick with mucous bacteriosis. On the harvest, of course, in this case is no longer out of the question.

About care during the growing season

Уход за всходами (прополка и рыхление) ничем не отличается от ухода за привычной нам редькой. Поэтому я не буду останавливаться на этом вопросе.

При появлении первых 3-4 настоящих листьев неплохо еще раз внести под растения золу, рассыпая ее прямо по листьям. If the soil on the site is not fertile enough, then at the same time you can sprinkle a little complex fertilizer and humus into the aisle. Top dressing according to the same scheme can be repeated in the period of the root crop formation (it all depends on the degree of soil fertility).

About daikon pests

Daikon has the same pests as all other cruciferous ones: the cruciferous flea (damaging the leaves, especially in the sprouting stage) and the cabbage fly (whose larvae make their way into the roots, opening the way for infection and making the root crop absolutely inedible). These pests can completely destroy your crop. Therefore, active struggle with them is simply necessary.

The strategy to combat them is standard: it is dusting a mixture of tobacco dust, ash and ground red pepper. However, I have long abandoned this technology as unpromising. The most effective way to fight, from my point of view, is to grow this crop only under the covering material, especially since from the beginning of July (even from the end of June) it is released on the beds under most crops.

Svetlana Shlyakhtina, Yekaterinburg

Indications and Benefits

The beneficial properties of daikon allow the use of vegetables for the treatment and prevention of pathologies of all systems of human activity. Root crop strengthens the immune system by ridding the body of harmful substances:

  • metabolic products,
  • pharmacological drugs
  • alcoholic beverages
  • toxic compounds of plant and animal origin.

This effect is possible due to the mild laxative and diuretic effects of Japanese radish. Trace elements potassium and calcium contribute to the elimination of edema of various origins due to the removal of excess fluid from the cells of tissues. The laxative properties of daikon allow a person to restore normal intestinal motility, get rid of chronic constipation. Nutritionists recommend including root vegetables in the diet to replenish vitamins and minerals in the body.

Due to the presence in the composition of volatile production, daikon is used for the prevention and treatment of colds. Japanese radish makes breathing easier, eliminates cough, removes accumulated mucus from the upper and lower respiratory tract.

Unlike black radish, the taste of daikon is not so tart and sharp. This is due to the absence of certain oils in the vegetable composition, which have an irritating effect on the gastric mucosa.

Purifying properties of the root can be used in the treatment of pathologies of the urinary system:

  • in the formation of foci of infection in one of the departments,
  • with glomerulonephritis, pyelonephritis,
  • with hemorrhagic cystitis,
  • with urination disorders.

If you drink half a glass of freshly squeezed daikon juice daily, the work of the pancreas and liver is improved. Hepatocytes produce an increased amount of enzymes, the metabolism is accelerated - proteins, fats and carbohydrates.

The use of daikon also has a positive effect on the central nervous system. After the inclusion of Japanese radish in the diet, a person decreases nervous irritability and anxiety, improves memory and ability to concentrate. Especially worth noting the positive effect of vegetables on sleep. The sleep phase normalizes, in the morning a person feels awake and sleepy. Just do not eat Japanese radish just before falling asleep - heartburn may occur.

Contraindications and harm

White radish contains in its composition a lot of coarse fibers, which are a kind of "whisk" for all organs of the digestive system. But they also cause irritation of the inner lining of the stomach. Such food is too long digested, it requires a lot of hydrochloric acid and pepsin to break down. Therefore, gastroenterologists recommend to exclude daikon from the diet of patients with the following diseases:

  • peptic ulcer and duodenal ulcer,
  • duodenitis,
  • erosive or chronic gastritis,
  • cholecystitis,
  • irritable bowel syndrome.

The absence of mustard oil in the root crop allows it to be used even for people with pathologies of the gastrointestinal tract. But it is better to use daikon in baked form or as an ingredient of thick soups, mashed soups.

Patients with urinary system pathologies should consult a physician before using daikon. The positive property of Japanese radish to speed up the metabolism has a negative side. Rapid metabolism of inorganic substances provokes increased crystallization of mineral compounds, as well as kidney stones and bladder.

Daikon - one of the most useful and nutritious root crops for all family members. It can be used not only adults, but also kids. A child's body requires many minerals and vitamins for proper growth and development, which are abundantly contained in Japanese radish. Vegetable retains its beneficial properties even with prolonged heat treatment.

Daikon. Recently, this vegetable has become popular in the markets of Russia. Therefore, it is time to find out what the benefits and damages of the daikon are.

On the pages of "MEDIMARI" we have already talked about the healing properties of bitter radish (after all, daikon is a radish), but daikon and our radish have many differences. Black radish has a brightly-colored bitter taste, and daikon is very pleasant and does not have mustard oil in it.

The people called daikon white radish. But you can hear the following names: Japanese or Chinese sweet radish, baylobo, mule. Translated from Japanese, the word "daikon" means "big root". And, indeed, one root can grow to a kilogram of weight and even more, and a long one up to 60 cm.

Daikon. Benefit and harm

In Japan, they are aware of the beneficial characteristics of daikon: low calorie, large amounts of minerals, antibacterial and other properties. Therefore, this root is grown on an industrial scale, harvesting several times a year.

Basically, daikon is used in food. In eastern countries, daikon is included in the daily menu, as we have potatoes or carrots. It is fried, boiled, added to soups, cooked garnish for fish dishes. Pie filling is made from it, added to sushi, pickled, dried. But most often it is eaten raw, making salads and medicinal juices.

Use the beneficial properties of daikon and in cosmetology for the treatment of skin defects, diseases of hair and nails.

  • whitening property is used to remove freckles and age spots
  • antibacterial and antimicrobial properties - for the treatment of skin in the form of a mask of white radish pulp from acne, acne and redness

If someone is familiar with the art of carving (cutting beautiful figures from vegetables and fruits), then the dense flesh of daikon is used to cut white flowers.

But, despite the obvious benefit of daikon, he, like any product, has contraindications. Let's talk, both about the benefits of this product, and about its harm.

The benefits of daikon

The beneficial properties of daikon are used by doctors of the East for a long time. This and its mineral composition, low calorie, coarse fiber and vegetable protein. Daikon can safely be called a useful product for various diseases, as well as in their prevention. Because the composition of daikon includes:

These vitamins and minerals in combination have a beneficial effect on the work of the nervous system, strengthening the body's defenses.

  • Lysozyme - Protein Compound - Good Antiseptic
  • Phytoncides - strengthen the body's defenses against various infections (viruses, bacteria and fungi)
  • Isoiordan acid - is a means for the prevention of cancer
  • Enzymes and Pectins - Improve Digestion
  • Protein - participates in the construction of cells
  • Cellulose - helps cleanse the intestines
  • Enzymes - splitting carbohydrates, especially starch

The nutritional value of daikon

based on a single product intake in the amount of 50gr:

Daikon root crop is part of the dietary supply of patients with cardiovascular diseases, atherosclerosis, rheumatism, diabetes, obesity, appetite disturbances, diseases of the biliary tract, liver, kidneys.

If you include daikon radish in your daily diet, in most cases it will bring invaluable benefits in the prevention of various diseases. But at the same time, one should not forget about the harm that unlimited consumption of this product can cause. After all, any product has contraindications.

What can be cooked from daikon

As mentioned earlier, in eastern countries such as China and Japan, this question would be surprising. After all, in almost every home, daikon dishes are included in the daily diet. Especially like pickled big root. In Russia, freshly cooked daikon is mainly prepared, making salads from it, and the use of daikon pulp is also used in medical nutrition.

Since the salad does not have bitterness, it will not spoil various vitamin salads in combination with other vegetables, but, on the contrary, will decorate the palette of taste.

  1. Rub the peeled daikon on a coarse grater, and then season to taste with any sauce, vegetable oil, sour cream or thick cream, sometimes with mayonnaise. Salt in this salad - an amateur.
  2. Daikon and carrot salad, usually seasoned with sesame oil, soy sauce and rice vinegar sauce. Before serving, you need to hold it in the fridge a bit to insist.
  3. Fresh young topped daikon, cut into strips, fried in vegetable oil and goes as an additive to any meat salad, egg and onion salad.
  4. You can cook braised daikon with meat or mushrooms, with seafood, for example, squid
  5. Marinated Daikon Radish: Grate and marinate with spices. This is an addition to salads or a separate dish - a side dish for fish or meat.
  6. Miso soup: mix in fish broth with seaweed, shiatsu mushrooms, tofu and grated daikon.
  7. Dried radish, as a billet for the winter. Grate or finely chop and dry.

In clinical nutrition, of course, it is more useful to eat dishes from daikon, without treating it thermally, not to salt, especially not to marinate. The most correct will be to eat salads from fresh daikon. So all its useful properties will remain.

It is winter now and we all lack vitamins. Radish is just a storehouse of everything you need for your body, so decorate your diet with salads made from fresh bitter radish or sweet daikon. If you do not like its bitterness, then daikon with its pleasant, slightly tart taste will correct it, but it will not yield to healthiness to our bitter radish.

Do not forget, daikon, although it preserves the health of the root, but with excess it can harm the body (like any other product).

More interesting and useful can be found on the site. MEDIMARI in articles:

  • Useful properties of undeservedly forgotten mustard
  • The benefits and harm of pumpkin seeds
  • Healthy food. Sauerkraut
  • Radish - a useful vegetable
  • Are vegetables and fruits always helpful?

Daikon - a root vegetable, bred once in China and resembles a radish or a large carrot in appearance. For these reasons, it is also called "Chinese radish". This vegetable has found many fans in different countries of the world and the people of Russia are no exception.

Daikon contains a record amount of vitamins and trace elements

But he is valued not only for high taste. A large number of important for the human body substances that make up its composition, makes this root crop incredibly useful. From this article you will learn what are the useful properties and contraindications of daikon, as well as be able to choose for yourself several recipes for the preparation of this amazing vegetable.

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Daikon is a root vegetable, first mentioned in ancient Japan. Externally similar to carrots or radish. Thanks to the rare components that make up the composition, Japanese radish is considered a valuable product. Root crop is used in folk medicine, nutrition, cooking.

Daikon - what is it?

This is an amazing plant that tastes like radishes or radish. Vegetable weighs about 2–5 kg. Unlike other root vegetables, it has a rare taste. The flesh is juicy and tender, bitterness is not inherent in root vegetables. The color of the Japanese radish is almost white. In cooking, use the root and young leaves.

Daikon decided not only to fry and boil, but also to pickle and salt. During the winter it is stored in the cellar, while it does not lose its properties. The yield of the vegetable is also high. All this makes the root vegetable more popular every day.

Contraindications to the use

Unfortunately, there are indications for which daikon is harmful to health. It is undesirable for the elderly to use the product, as the contained fiber can overload the digestive organs. it may cause aggravation diseases and harm the body.

Diseases in which eating Japanese radish is impossible:

  • stomach ulcer,
  • gastritis,
  • kidney and liver disease,
  • gout,
  • significant metabolic disorders.

If you suspect these diseases, you need to consult a doctor. Uncontrolled use of daikon can lead to exacerbations of ailments. During pregnancy and feeding, it is desirable eliminate from the diet.

Excessive consumption and administration of daikon in the diet for diseases can cause harm to the body. And lead to the following consequences:

  • exacerbation of chronic diseases
  • pain and heaviness in the stomach
  • heartburn, flatulence,
  • violation of acidity in the stomach.

Daikon: calorie

The calorie content of the vegetable is small, so there are 21 kcal per 100 grams. The composition of the Japanese radish includes:

  • 1.2 g - proteins,
  • 0,0 gr - fats,
  • 4,1 gr - carbohydrates.

Thus, daikon can be called a useful diet product. Vegetable salads with daikon are ideal for proper nutrition.

Only 200 grams of lettuce with a root crop will provide the body with a daily dose of vitamin C, which contributes proper digestion. Fiber leads to rapid saturation and removal of toxic compounds from the body. Nutritionists advise the perfect slimming salad, which consists of daikon, parsley and olive oil. Great benefit can be achieved by adding olives or olives. For a brighter taste, sprinkle with pepper and a pinch of salt.

Many women make Japanese smoothie radish. Cocktail of daikon, parsley, cucumber - a great balanced breakfast. Before physical exertion, a manne daikon cocktail is recommended. it enhances fat burning. The benefits of daikon for men and women for dieting are great.

Daikon in cooking

Daikon is also popular in cooking around the world. It is marinated, salted, added to salads, combined with vegetables, meat, cereals, fruits and cheese. The taste of the vegetable is distributed in such a way that the bitterness is closer to the leaves, the most refined taste is in the upper part, and in the middle is the sweetest taste. Therefore, experienced chefs use different parts of Japanese radish to cooking certain dishes.

The taste of the plant is delicate and juicy, with fragrant bitterness. Fresh Japanese radish is the most delicious and healthy. But the taste and useful properties of daikon can lose within 30-40 minutes after cutting, so it is important to eat a salad with a root vegetable as early as possible.

Perfect spring salad with sesame and daikon

For the preparation of salad required:

  • Daikon - 250–300 g,
  • white sesame - 2 tbsp. spoons
  • dill and chives
  • chopped parsley,
  • cucumber - 2 pcs.,
  • pepper and salt to taste
  • olive oil and soy sauce in the ratio of 3: 1.

Daikon tinder on a grater or cut into thin pieces. Dill torn, chopped onion, cucumbers cut into slices. All ingredients are mixed with Japanese radish. Spread in a salad bowl, sprinkle with sesame on top and pour over sauce, butter, pepper and salt.

Daikon and chicken salad

You will need the following ingredients:

  • Daikon - 200 grams,
  • boiled chicken - 150 gr,
  • cucumber and tomato,
  • basil, mint, cilantro,
  • refueling - 4 tbsp. spoon unsweetened yogurt.

Chicken fillet divided into fibers. All vegetables are cut into a beautiful, even straw, finely chopped greens. All ingredients mix in a salad bowl and pour dressing.

Low-calorie salad with daikon and carrots

For cooking you will need:

  • Daikon - 200 grams,
  • carrots - 200 gr,
  • sour cream - 2 tbsp. spoons
  • salt.

Vegetables tinder on a large grater, salt, season with sour cream. Salad is preferably left to infuse for 30 minutes.

The use of daikon in traditional medicine

The scope of the vegetable is diverse. Root properties are actively used in cosmetology, for the treatment and prevention of many diseases. Fresh root has a strong healing effect. The main uses of the root:

  1. Лечение различных ран, трещин, ссадин, повреждений кожи. Овощ трут на тёрке и прикладывают к проблемным местам, фиксируя повязкой.
  2. Корнеплод отличное средство для лечения простуды. Для отхождения мокроты принимают сок овоща (50 гр), смешанного с мёдом.
  3. Для лечения аритмии растение трут на тёрке и засыпают сахаром. The resulting juice should be consumed before meals, 1 tbsp. spoon three times a day.
  4. To cope with anemia will require daikon canned. To do this, rub the radish, carrots and beets on a grater. Stir and send to the oven to simmer for 3 hours. This preparation is consumed in 1 tbsp. spoon three times a day before meals.
  5. A mixture of grated daikon with honey and water (3: 2: 1) is an excellent rub for people suffering from radiculitis and rheumatism. Helps reduce pain.

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