Daicon

[lorisunshine]

Daicon, or white japanese radish is a much overlooked vegetable. It is low in calories, usually inexpensive and is said to have medicinal attributes (see below).

I love to make a Daicon sandwich.
2 slices of Wasa crisp
a smear of goat cheese on both Wasa slices,
Peel a piece of daicon and slice thinly and lay on Wasa, stack together and 'voila' you have a wonderfully crunchy snack.

I also eat it raw with just a bit of salt and pepper (instead of chips).

It makes a welcome addition to any vegetable soup or stew and if you peel it lengthwise into wide thin strips, one can use it as a wrapping for hors d'heuvres. The use seems limitless as it is so compatible with other foods.

Here is an excerpt I found on the net:
Daikon cleanses the blood, promotes energy circulation and increases the metabolic rate. It contains diuretics, decongestants and, in terms of phytochemicals, the digestive enzymes diastase, amylase and esterase. This makes it a primary ingredient in a great variety of home remedies.
Regular use of daikon helps prevent the common cold, flu and respiratory infections. Daikon treats hangovers, sore throats, colds and edema, and it helps cleanse the kidneys and decongest the lungs. This restorative vegetable also has anticarcinogenic properties.
The first radish, with a coarse black skin, originated in Egypt. Daikon, a white or green-skinned radish that's shaped like a giant carrot, was developed in Asia, while in Europe the petite red and icicle radishes flourished.
Because radishes have such potent medicinal properties, I like keeping them on hand. Daikon and black radishes store better than red radishes but all are interchangeable in their culinary and medicinal properties.
In today's markets, daikon is relatively inexpensive and widely available. Buy it only when it is heavy for its size, firm and with a fresh, vibrant, snow-white appearance. If it's oversized, pithy, withered or discolored it will taste disagreeably hot and pungent. Fresh daikon has a sweet taste and cooking enhances this sweetness and eliminates its bite.

[trixietrack]

daikon is excellent and yes cheap. I use it in soups like you would potatoes. I grate it over grilled salmon.
and add it to salads. it does a have a long shelf life and is about .50 cents a lb.

[Prest4time]

Thanks so much for that recipe (I love Wasa crackers) and I know that probably sounds ick to meat and potato people, it sounds fantastic to me! I've done macrobiotics for a while (although currently taking a break from it), but it highly promotes Daikon. I was always at a loss of ideas to use it more, so I am printing your post and putting it in my macro cookbook.

Glad to know there are so many creative ways to use it, and after reading about the health benefits....well it will definitely become a regular in my kitchen!

Thanks!

[lushy]

That's what was missing from my miso soup today. Thanks for the reminder. I love daikon....

[Prest4time]

Lushy,

I think too much Miso soup makes me crabby. I think Daikon is the missing link!

[lushy]

Seriously? Miso soup makes you crabby??? Shit, I better not eat anymore. My family cannot handle me any more crabby than I already am.

[amethyst]

Mmmm miso soup makes me happy and mellow. Whats wrong with me

[lorisunshine]

Amethyst, you just weren't born as bitchy as Lushy......LOL

[Prest4time]

Amethyst,
nothing is wrong with you -- its me I'm convinced! I'm just not crazy about Miso soup but it was such an integral part of Macrobiotics that I started getting in a bad mood after eating it so much! I think I am the only person I know of that doesnt just love it. I would rather have the garlic soup! Much tastier.