An extremely healthy and versatile food, and one of the quintessential vegetables in the Japanese diet. Clearspring Pickled Daikon is made without any colourings or additives, to traditional rural methods. Called “Takuan” in Japanese, after the Buddhist priest who invented it, is simply daikon root pickled in rice bran. Known to be rich in B-vitamins and lactobacilli, pickled daikon is commonly made in rural Japanese homes every autumn and eaten throughout the winter. Clearspring pickled daikon is made to these same traditional farmhouse methods used for centuries.
Ingredients: Daikon, Sea Salt, Rice Bran.
Product weight – 100g
What is Daikon?
Daikon, a giant white radish, Raphanus sativus in latin, sometimes known in the West under its Indian name, mooli. “Daikon” means great root in Japanese, which is an appropriate description; shaped like a carrot but much larger, daikon has a crisp, peppery taste not dissimilar to that of horseradish, but smoother and milder.
Daikon health benefits
Not only is daikon a delicious source of Vitamin C, calcium and iron; it is also known as a specific aid in the digestion of oily foods. It has been shown that the enzymes contained in the vegetable, such as diastase, help to dissolve accumulated fat and mucus deposits. It is little wonder, then, that it is so often found alongside oily foods when they occur in the Japanese diet and has been an integral part of Japanese folk medicine for so long.
How to cook with Pickled Daikon
Pickled daikon, is mostly found served in slices alongside miso soup, rice, or nori-maki. You can also try it in sandwiches instead of pickled gherkins. Also serve it with oily dishes, as it is used in Japan to counterbalance fatty foods.