Also known as Daikon in Japan, it is one of the most representative and popular dish in Japan.
Daikon are available year-round, but winter varieties are thought to have the sweetest flavor, perfectly suited to hot, simmered dishes.
Daikon is an excellent source of the digestive enzymes diastase, amylase and esterase. These enzymes become much easier to absorb when the daikon is grated.
Grated daikon is good with a rich, oily fish — like mackerel — but it’s also great on steaks, hamburgers and other meat dishes. It’s similar to horseradish, but less pungent. (with credits from Japan Times, extract from this link)
Imported from Japan.
