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Daikon Q&A / Trivia


Q. Does daikon have different flavors depending on the season?

A. The daikon season is originally from November to February, and this is the very best time of year for daikon. Although daikon is available throughout the year, recent years after breeding has been done to change the time of harvest for each season, it is said that daikon tends to be sweeter and fresher in the colder months and more pungent in the spring and summer. So, now is the great time for you to get it and cook it!

Q. What are the characteristics of a good daikon?

A. A good daikon is heavy. Being heavy means that the water and cells inside are tightly packed. Also, a straight daikon is better than a crooked one, which is a sign that the daikon was growing in the soft soil, seeking nourishment and stretching out.

Q. Why is daikon sold without leaves at Maido?

A. Daikon is alive even after they are pulled from the field, and the leaves continue to grow. Therefore, if the leaves are left on, they absorb more and more water and nutrients from the white part of the daikon. Daikon with leaves will last only about a week in the refrigerator, whereas daikon with leaves cut off will last up to two weeks.

Q. How do you store daikon to make it last longer?

A. Daikon will last longer without the leaves as mentioned above. Also, they will last longer if they are kept standing up, just as they were in the ground. They can be stored at room temperature in the cool season, but we recommend wrapping it in plastic wrap and storing it in the refrigerator.

Q. What part of daikon should I use for the dishes?

A. There is also a difference in flavors between the parts of daikon. The upper part has a strong sweet taste and is hard, so it's suitable for stir-frying and salads. The lower part is pungent and suitable for grated daikon and marinades. The middle part is fresh and soft and suitable for stewed dishes such as oden.

Q. How nutritious is daikon?

A. A 7" (18 cm) daikon weighing 12 ounces (338 g) packs the following nutrients:

Calories: 61 kcal

Carbs: 14 g

Protein: 2 g

Fiber: 5 g

Vitamin C: 124% of the Daily Value

Folate (B9): 24% of the Daily Value

Calcium: 9% of the Daily Value

Magnesium: 14% of the Daily Value

Potassium: 22% of the Daily Value

Copper: 19% of the Daily Value

Q. What are the benefits of eating daikon?

A. Daikon is a low-calorie, high-fiber vegetable that contains plant compounds that may help protect against conditions like heart disease, diabetes, and certain cancers.

Q. What percentage of daikon is made up of water?

A. Daikon may look hard, but in fact, 93-95% of daikon is made up of water. Therefore, eating daikon provides not only nutrition but also water intake.

Q. Which cooking method makes daikon the hottest?

A. Chopping or grating. The finer daikon is chopped, the more cells are broken down, which produces a pungent ingredient called allylisothiocyanate. The reason grated daikon is spicy is because lots of cells are broken by finely grating.


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There is a lot of food items, housewares, stationery, and gifts available at the store and our online store, Maido! Kairashi Shop, where you can place your order for shipping or store pickup! Happy shopping. :)

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