The fresh daikon root is simply washed, shredded into Julienne strips and then dried for over six hours. This slow drying process gives the daikon an especially concentrated sweet and mellow flavor and preserves most of its nutritional value.
WHAT IS DAIKON?
Daikon, a giant white radishΒ (Raphanus Sativus), is sometimes known under its Indian name, mooli. βDaikonβ means great root in Japanese, very appropriate since it is shaped like a large carrot. Daikonβs versatility is endless and it is as good cooked, dried or pickled as it is raw.
How to use:
To prepare, soak in warm water for 10 mins. Drain and squeeze out the excess water which can be used to make a stock. Saute alone or with other vegtables and season to taste with soya sauce.
- Saturated Fat Free
- Source of Fibre
- Fat Free
- Low Sugar
- Salt Free
