Simmered Daikon Radish

daikon  Raw daikon contains the digestive enzymes amylase, lipase, and protease These enzymes aid in the breakdown of fats, proteins, and carbohydrates A long white crunchy vegetable from the radish family, daikon is similar in appearance to fresh horseradish but packs a lighter peppery punch similar to

Daikon Cress is a very popular item in Japan, where it is called 'kaiware' It is produced from local radish seed and Daikon or mooli, Raphanus sativus var longipinnatus, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white,

Sow to a depth of –1 inch at a rate of 1 lb seed per acre Daikon radish takes approximately 50–60 days to mature from seed depending Category Radishlike daikon is often seen as a raw, shredded garnish in Japanese dishes White and green daikon are both available White can be eaten raw,