Japanese people eat classic white radish

Head cold, middle stew, root deep-fried

The "big root" dolls sold in the mall fully show the Japanese's love for white radish.

White radish is vividly called "big root" in Japanese, meaning white radish is an important part of the Japanese diet. White radish contains a lot of glucose, fructose, sucrose, vitamins and minerals, of which vitamin C content is 8-10 times higher than pears and apples; and its leaves are rich in minerals, especially calcium. Therefore, in Japan, white radishes are provided in the kitchens of every household.

In Japan, white radish is placed in the most prominent location in supermarkets all year round. It is sold with whole green leaves and long leaves. Because the roots and leaves are too long, at the point of payment, the supermarket staff will deliberately cut the leaves for the customers and then put them in the shopping bag. Shibata Fumi, a researcher at the National Institute of Health Nutrition in Japan, told reporters that in Japan's longevity diet law, it is important to say that "one thing is all," which means that each kind of food must be eaten completely. For example, if you eat white radish, you need to eat it with roots and leaves before you can eat its complete nutrients.

The recipe for white radish on Japanese cooking books also shows that the taste of white radish is different on the middle and lower tiers so that the housewife can use the most suitable portion to cook the dishes. White radish leaves are mostly used for miso soup or salted pickles. Its roots can be divided into three sections: the upper part near the leaves has a sweeter taste, less spicy taste, and the most moisture, so you should eat raw food to make a salad. Or cool; the middle part of the root, the same level of pungent and sweet taste, is most suitable for cooking, steaming or stewing; the most end of the piece is the place with the most fiber, and the pungent taste is very strong, suitable for frying or frying.

There are several important dishes in Japanese cuisine that are inseparable from the white radish: sashimi, white shredded radish, grilled fish, white radish, stewed meat, and stewed fish. Japan's "steak" (that is, the "Konto", which is very popular in Japan now, is made of white radish, kelp, tofu, bamboo shoots, and seafood, etc.) and it is inseparable from the thick white radish blocks. . However, the simplest method is still to eat raw: The white radish is rubbed into a few drops of soy sauce, and then put on mustard, it immediately became a side dish of the dish.

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