An ancient Chinese proverb advises "Eat radish in winter and ginger in summer, and you won't need a doctor to prescribe any medicine". This saying suggests that consuming radish in winter and ginger in summer can help maintain good health and prevent illness. The belief behind this, is rooted in the principles of Traditional Chinese Medicine (TCM), which emphasizes the harmonious balance of yin and yang within the body and its environment.
In winter, we often gravitate towards heavier, warming foods for comfort. To counterbalance this internal heat, cooling foods is beneficial. Conversely, the lighter, often cooler foods consumed during summer may require the addition of warming foods to restore and maintain balance within the body. According to TCM, radishes are considered cooling and cleansing, making them suitable for winter. Ginger, on the other hand, is viewed as warming and pungent, aligning with the summer season. By incorporating seasonal foods, we can better support the delicate balance of yin and yang within our bodies.
Daikon radish is one of our go-to cooling root vegetables for winter. Easily found in most grocery stores and Asian markets, daikon offers a wealth of nutritional values and health benefits.
Research has shown that radishes contain:
Antioxidants: These compounds combat harmful free radicals in the body, potentially reducing the risk of heart disease and certain cancers.
Cancer Fighting Compounds: Like broccoli, radishes are rich in glucosinolates. These compounds break down into isothiocyanates, which have been linked to potential anti-cancer properties.
Fiber: High in fiber, radishes contribute to appetite control, improve digestive health, and regulate blood sugar levels.
Vitamins and Minerals: Radishes are a great source of vitamin C, which supports immune health and collagen production. They also provide potassium, folate, and vitamin B, contributing to overall wellness.
Hydration: Composed of approximately 95% water, radishes provide a refreshing and hydrating snack or a perfect addition to meals.
One of our favorite ways to prepare daikon radishes is simmered in a light broth until tender and flavorful. Generally presented as a side dish, it can be served hot or cold. Keep reading for this simple and nourishing recipe!
Simmered Daikon
Ingredients
1 lb daikon radish
4 cups water
2 tsp dashi powder
2 tbs soy sauce
1 tbs mirin
1 tbs sake (optional)
Garnish
Chopped green onions
Instructions
Peel the daikon radish to remove the skin, and cut into rounds, approximately 1 inch thick.
Tip: Round the edges of the daikon slices with a paring knife or vegetable peeler to prevent them from falling apart.
Using a paring knife or vegetable peeler, round the edges of the daikon slices (while this is not required, it helps prevent the slices from falling apart)
Place the daikon in a saucepan in a single layer.
Add enough water to cover and bring it to a boil.
Cover saucepan, turn heat to low and simmer for 10 - 12 minutes.
Drain the daikon slices and rinse gently with cool water. Set aside.
In another saucepan, combine 4 cups of water and 2 tsp of dashi powder to make dashi broth. Bring to a simmer for 10 minutes.
One simmered, add soy sauce, mirin, and sake (if using). Stir to combine and bring to a boil.
Gently add in daikon pieces. Cover with lid, and turn the heat to low.
Simmer gently for 1 hour.
After 1 hour, the daikon should be tender. Use a fork to pierce the rounds and check doneness.
Remove the lid and increase heat to medium. Reduce the cooking liquid by half to three-quarters.
Serve daikon rounds with some of the reduced broth, topped with chopped green onions.
If you’re seeking additional inspiration this beautifully filmed video shows a glimpse into not only the cultivation of radishes, but the many variations of their preparation; a truly versatile vegetable.
References:
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Lee YR, Lee HB, Kim Y, Shin KS, Park HY. Prebiotic and Anti-Adipogenic Effects of Radish Green Polysaccharide. Microorganisms. 2023;11(7):1862. Published 2023 Jul 24. doi:10.3390/microorganisms11071862
Okamoto H, Ino S, Nihei N, et al. Anti-obesity effects of α-cyclodextrin-stabilized 4-methylthio-3-butenyl isothiocyanate from daikon (Raphanus sativus var. longipinnatus) in mice. J Clin Biochem Nutr. 2019;65(2):99-108. doi:10.3164/jcbn.19-11
Shirasawa K, Hirakawa H, Fukino N, Kitashiba H, Isobe S. Genome sequence and analysis of a Japanese radish (Raphanus sativus) cultivar named 'Sakurajima Daikon' possessing giant root. DNA Res. 2020;27(2):dsaa010. doi:10.1093/dnares/dsaa010
Yamaguchi Y, Sugiki M, Shimizu M, Ogawa K, Kumagai H. Comparative analysis of isothiocyanates in eight cruciferous vegetables and evaluation of the hepatoprotective effects of 4-(methylsulfinyl)-3-butenyl isothiocyanate (sulforaphene) from daikon radish (Raphanus sativus L.) sprouts. Food Funct. Published online April 10, 2024. doi:10.1039/d4fo00133h