Daikon, literally “big root,” is a mainstay of Japanese gastronomy. Behind its imposing appearance and delicate sweetness, this giant white radish, known by the scientific name Raphanus sativus , hides a world of flavors and traditions.
A Root of Exceptional Dimensions
The daikon can reach up to 1 meter long and weigh 3 kg , far from the pink radishes we are used to. Its shape varies according to the variety: straight and elongated, swollen like a turnip or round like a football. For example, in the rich volcanic soils of Kyushu, we find short and wide daikons, while the most common varieties, also available in the West, weigh about 300 g for a length of 30 cm .
Its smooth white skin, sometimes adorned with a green shade around its leaves, makes it a vegetable that is as aesthetic as it is tasty.
Daikon in the Kitchen: A Chameleon of Flavors
Daikon is omnipresent in Japanese cuisine, both for its sweet and juicy flavor and for its nutritional virtues . Low in calories, rich in vitamins , mineral salts and soft fibers , it helps in the digestion of proteins, starches and fats.
Raw: Crisp and Refined
- Daikon Snow : Finely grated on a metal plate or rough plate, the daikon transforms into a translucent and airy snow, ideal for accompanying salads or enhancing sauces accompanying fried foods.
- Momiji-oroshi : When daikon snow is colored with red pepper, it takes on a purple hue reminiscent of maple leaves. This condiment, called "momiji-oroshi," is perfect for adding a spicy and aesthetic touch to your dishes.
- As an aperitif : Cut into thin slices or small cubes, the daikon can be dipped in fleur de sel for a simple and refreshing tasting.
Marinated: Takuan
When salted, fermented and dried, daikon becomes the famous takuan , a staple of tsukemono (Japanese pickles). This bright yellow, crunchy stick is a favorite ingredient for nori-maki (sushi rolled in nori seaweed).
Cooked: Simmered and Soft
In simmered dishes, daikon reveals a melting texture and absorbs surrounding flavors, making it an ideal companion for soups and stews.
The Art of Decoupage: A Japanese Tradition
Daikon is also a symbol of Japanese culinary perfection . Apprentice chefs practice on this large root to master knife techniques, such as:
- Katsura-muki : Transforming a section of daikon into a long, smooth, translucent ribbon, perfect for cutting into ultra-thin filaments, often used to accompany sashimi.
- Flowers and decorations : The soft daikon ribbons also lend themselves to creating delicate flowers that enhance dishes.
Refined Recipe: Daikon Sandwich with Shiso and Salted Plum
Ingredients :
- 2 thin slices of daikon
- Salted plum paste ( umeboshi )
- Green shiso leaf
- Spread a slice of daikon with a thin layer of salted plum paste.
- Add a shiso leaf.
- Top with a second slice of daikon to form a sandwich.
- Bite into this unique blend of flavors: tangy, crunchy, and refreshing.
A Dietetic and Gastronomic Treasure
Daikon is more than just a vegetable. It’s an invaluable source of nutrition , a symbol of Japanese culinary art, and a versatile ingredient that finds a place in every kitchen.
Add daikon to your culinary creations to discover a world of textures and flavors, while benefiting from its health benefits.
