Although there is a variety of pickles in Japan, the daikon pickle, called “takuan” is a traditional basic food and the most widely consumed pickle. The Japanese eat a little pickled daikon daily for health and wellbeing. To enjoy daikon slice a portion and wash it under cold water to remove the bran and sodium. Thinly slice and eat a couple of pieces with sushi, rice balls or mince it and toss into salads.
Daikon is rich in nutrients and has a host of health benefits and so is often referred to as super food. It has large quantities of enzymes that help to digest fat and starch. It also contains high levels of Vitamin C, phosphorus and potassium.