Daikon, also called Japanese radish, is a variety of common radish that is very similar to the carrot, but with a white color. Native to East Asian, the daikon is well known and appreciated in Japanese cuisine, where it is used to prepare the miso soup or eaten as a side dish with fish. The daikon is considered a fat-burning food, especially in case of visceral fat which is an important risk for the health of the body. This vegetable is also rich in minerals such as calcium, magnesium, iron, potassium, phosphorus, and vitamins, such as vitamin C and vitamins of group B.
In addition to this, daikon has also detoxifying, diuretic and draining properties, it helps to prevent gallstones and protects the proper functioning of the liver. Thanks to the mucolytic effect, daikon is also a help against cough and cold. You can eat it raw, grated and seasoned with a little oil and lemon in salads, or cooked in soups. It lends itself well to be served together with food high in fat, such as fried food, because of its ability to burn fat and improve digestion.