Biodynamic Daikon Reptic Turnip

The giant white radish from Japan, grown biodynamically in the heart of Lazio

A long, white root that combines the power of horseradish with the delicacy of oriental gardening.

Biodynamic Daikon Turnip: Authenticity and Artisanal Flavor

La Biodynamic Daikon Reptic Turnip It is one of the most important roots fascinating and versatile that international cuisine can offer: a huge root white, long and straight — can reach up to 40 centimetres in length and over a kilo in weight — with white, crunchy, firm and juicy flesh, with a flavour sensitive raw (it reminds you of a sweet radish without the classic spiciness) and completely sweet and soft after cooking. Grown in biodynamic regime in Lazio, expresses all its varietal delicacy thanks to the Mediterranean microclimate and the soils of Lazio. A vegetable almost unknown in Italy but fundamental in the Japanese, Korean and Chinese cuisine, where it is simply called “Daikon” (大根, “large root”) and considered one of the noblest and healthiest vegetables in the daily pantry.

The roots of this turnip go back to ancient East Asia.

Il daikon (Raphanus sativus there. longipinnatus) is the eastern cousin of the Mediterranean horseradish, selected over the millennia in China and Japan to obtain a variety with a long, white root. Its first documented cultivation dates back to Han period China (over 2.000 years ago), from where it then spread to the Japanese archipelago through the trade and cultural routes of the Eastern Silk Road. In Japan It has become the most consumed vegetable ever - even more than rice! - entering into practically every type of traditional dish: from sashimi (served grated as an accompaniment), to Tempura (with the sauce tentsuyu), to miso soups, To dashi broths, up to the famous “takuan”, the yellow fermented daikon that accompanies every traditional Japanese meal. Daikon cultivation in Italy is a recent achievement of the new horticultural biodiversity: a few organic and biodynamic farms in central Italy have introduced this variety into their gardens, recovering its gastronomic and nutritional value.

Choosing Daikon means choosing purification and digestion

Daikon is considered a “medicinal” root of everyday life, and modern science confirms its extraordinary properties. It contains a natural concentration of digestive enzymes active (amylase, protease, lipase) which help the digestion of carbohydrates, proteins and fats: for this reason in the Japanese tradition it is always served alongside richer dishes (tempura, fried foods, meat). It provides isothiocyanates (in particular the sulforaphane, the same anticancer compound as broccoli), Vitamin C in high concentration, folate, Potassium, Calcium, Magnesium, and dietary fibers allies of the microbiota. Recent studies have highlighted its action liver cleanser, natural diuretic, inflammatory e mucolytic (useful for respiratory health). With just 18 kcal per 100g and beyond the 94% of water, is one of the most low-calorie and hydrating vegetables ever.

How to Best Use: Biodynamic Daikon Radish

• RAW GRATED ORIENTAL FISH: SASHIMI, POKE, AND ASIAN SALADS
  The most traditional Japanese use of Daikon is the fine grated rawIt is called “daikon oroshi” and is the perfect accompaniment to sashimi, poke bowls, tempura, and grilled fish. Try it grated on Organic Irish Smoked Salmon with a few drops of lemon juice and a splash of soy sauce. For a signature salad, cut it into very thin julienne strips with cucumbers, Organic Carrots e Fresh Organic Ginger: seasoned with toasted sesame oil from Ispica, Slowfood biologist e Aries sauce for an experience that brings all of the Rising Sun to the table.
• ORIENTAL-STYLE BRAISED BEEF AND SIDE DISH FOR RICH DISHES
  When cooked, Daikon radically transforms its flavour: it becomes sweet, soft and buttery, similar to cooked turnip but more delicate. Cut it into large cubes and braise it with dashi broth (or vegetable broth), a drop of tamari, Biodynamic Fresh Ginger e Organic Tuscia Multi-Flower Honey for 30 minutes on low heat: you get a signature oriental side dish. Also splendid as an accompaniment to fatty meats or Organic Seitan StripsThe root's digestive enzymes help digest even the most challenging dishes. Try it in the classic recipe, too. Japanese miso soup or in oriental broths rich in umami.
• TAKUAN-STYLE FERMENTED, KIMCHI, AND WINTER-CELLARED
  Daikon is the queen of Asian fermentationTo create the famous Japanese “takuan”, cut it into thick slices, salt it generously and leave it to ferment with a little sugar for 3-7 days in a glass jar: you will obtain a naturally probiotic pickle, rich in live ferments that are allies of the intestine. For the kimchi korean, mix it with Chinese cabbage leaves, chili pepper, garlic and ginger, and let it ferment for a few days. For more immediate preservation, preserve it sweet and sour in brine with vinegar, sugar and Fine Salt from Trapani: a refreshing pickle perfect as a seasoning for sandwiches, protein bowls and fatty dishes.

Ingredients

Fresh seasonal Daikon Rettica turnips, biodynamically grown in Lazio.

Food container

Store in the refrigerator at +4°C / +8°C in the vegetable drawer, possibly wrapped in a damp cloth or in a perforated paper bag, and consume preferably within 2-3 weeks from deliveryDaikon has an excellent shelf life thanks to its compact structure. Any leaf tufts still attached to the root should be removed immediately upon purchase (they continue to draw water) and can be cooked like spinach: they are an edible and nutritious part of the plant. the peel is completely edibleFor biodynamic roots, a thorough brushing is sufficient, with no need to peel them. For long-term preservation, they can be fermented (takuan style), frozen in cubes after briefly blanching, or dried in slices.

Nutritional Values ​​(indicative average values ​​per 100g of product)

• Energy: 76 kJ / 18 kcal
• Fat: 0,1 g (of which saturated fatty acids: 0,03 g)
• Carbohydrates: 4,1 g (of which sugars: 2,5 g)
• Fiber: 1,6 g
• Protein: 0,6 g
• Salt: 0,05 g

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