About Organic Dried Daikon Vegan,
Called Kiriboshi Daikon in Japanese, this Daikon is simply dried, shredded and packed in Japan. To reconstitute, soak in lukewarm water for 30-45 minutes. Remove and squeeze out excess water. This soaking water can be used as stock. Sauté alone or with other vegetables and season to taste with soya sauce. It can also be used directly in hearty winter soups.
An extremely healthy and versatile food, and one of the quintessential vegetables in the Japanese diet, Daikon is a giant white radish. Sometimes known in the West under its Indian name, "mooli", "Daikon" means "great root" in Japanese, which is an appropriate description; shaped like a carrot but much larger, daikon has a crisp, peppery taste not dissimilar to that of horseradish, but smoother and milder.
Not only is daikon a delicious source of Vitamin C, calcium and iron; it is also known as a specific aid in the digestion of oily foods. It has been shown that the enzymes contained in the vegetable, such as diastase, help to dissolve accumulated fat and mucus deposits. It is little wonder, then, that it is so often found alongside oily foods when they occur in the Japanese diet and has been an integral part of Japanese folk medicine for so long.
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