When you think of radishes, you may think of the little pink spheres with green leaves that you find at many grocery stores and farmers markets. However that is just one variety of this vegetable, and one delicious and interesting type of radish is daikon. These radishes are long and tubular, almost resembling large white carrots.
Common to Japanese cuisine in a pickled, raw, or cooked form, the word “daikon” quite literally means “large root” in Japanese. It is a member of the mustard plant family and has a slightly spicy taste. A common cooking tip in Japanese culture is to prepare daikon with the same water used to rinse off rice. You can also use rice bran to get the same effect.
As far as nutrition goes, daikon is enzyme-rich. These enzymes can help break down fat and starch in the body, allowing for smooth digestion. The radish is loaded with vitamin C, phosphorus, and potassium. Additionally, the leaves are edible and are significant sources of vitamin C, calcium, beta carotene, and iron.