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Food as Medicine: Daikon Radish

  • Jan 23
  • 4 min read

An ancient Chinese proverb wisely advises, "Eat radish in winter and ginger in summer, and you won’t need a doctor to prescribe any medicine." This piece of advice is deeply rooted in the principles of Traditional Chinese Medicine (TCM), which focus on the essential balance of yin and yang.


According to TCM, maintaining health requires us to harmonize our internal body with the external seasons. In Winter, we naturally gravitate toward heavier, warming comfort foods to combat the cold, but this risks accumulating excess internal heat. Incorporating cooling foods like radish into soups, helps to clear this heat and maintain equilibrium. Differently in Summer, our diets often shift toward lighter, cold foods and chilled drinks. To prevent our internal systems from becoming too "cold" or sluggish, warming foods like ginger are commonly used to restore energy and balance. By aligning our food choices with the seasons, we support the body’s natural ability to remain resilient and healthy year-round.


Daikon radish is a fantastic choice for winter months. Readily available in most grocery stores, this versatile vegetable is more than just a culinary staple; it is a nutritional powerhouse. Current research supports the ancient preference for radishes, highlighting several health-promoting properties:


  • Antioxidants: These essential compounds help neutralize harmful free radicals in the body, which may lower the risk of chronic conditions such as heart disease and certain types of cancer.

  • Glucosinolates (Cancer-Fighting Compounds): Much like broccoli, radishes are rich in glucosinolates. When consumed, these break down into isothiocyanates, which are widely studied for their potential anti-cancer properties.

  • Dietary Fiber: The high fiber content in radishes aids in digestive health, supports blood sugar regulation, and assists with appetite control by helping you feel full longer.

  • Vitamin C: Radishes serve as an excellent source of Vitamin C, a key nutrient for maintaining a robust immune system and supporting natural collagen production.

  • Essential Minerals and B-Vitamins: They provide a healthy dose of potassium, folate, and various B-vitamins, all of which contribute to your body's overall metabolic wellness.

  • Hydration: Consisting of approximately 95% water, the Daikon radish is a refreshing way to stay hydrated, especially during the dry winter season.


Incorporating Daikon radish into your winter stews, salads, or side dishes is a simple yet effective way to embrace seasonal wellness and nourish your body from the inside out. We’ve provided a simple soup recipe below, one of our favorites on a cold winter night to warm your body up without creating excess internal heat. 


Daikon Soup


Ingredients

  • 6 Cups Organic Bone broth

    • 1 - 3 Tbs Dried shrimp or Dashi are optional additions to your broth to add flavor and umami 

  • 1 ½ Cups Daikon Radish, peeled and diced into bite size pieces

  • 2 Tbs Olive Oil

  • 1 Tbs Toasted Sesame Oil

  • 3 Scallions, thinly sliced

  • 1 Inch of Ginger, julienned

  • Salt & White pepper to taste

  • 2 Tbs Cilantro, chopped


Instructions

  1. In a large pot, add  the avocado/olive oil, scallions, ginger and Sautee until aromatic with light browning

  2. Add daikon radish

  3. Cover with broth, enough to fully submerge the daikon plus a few inches

  4. Bring to boil, then reduce heat to low, cover with lid. Leave a little gap for steam to escape, or open a vent on the lid 

  5. Simmer for 45 - 60 minutes, the soup is done when the daikon is tender and can be pierced easily with a fork 

  6. Season with salt, white pepper, and roasted sesame oil. 

  7. Garnish with cilantro

  8. Serve warm and enjoy!

If you’re seeking additional inspiration this beautifully filmed video shows a glimpse into not only the cultivation of radishes, but the many variations of their preparation; a truly versatile vegetable. 

References:

Banihani SA. Radish (Raphanus sativus) and diabetes. Nutrients. 2017;9(9):1014. doi:10.3390/nu9091014


Beevi SS, Mangamoori LN, Gowda BB. Polyphenolics profile and antioxidant properties of Raphanus sativus L. root cultivars. Afr J Biotechnol. 2012;11(103):16742-16752. doi:10.5897/AJB12.2045


Berger RG, Lunkenbein S, Ströhle A, Hahn A. Antioxidants in food: mere myth or magic medicine?. Crit Rev Food Sci Nutr. 2012;52(2):162-171. doi:10.1080/10408398.2010.499481


Gamba M, Asllanaj E, Raguindin PF, et al. Effects of Brassicaceae isothiocyanates on cancer: a systematic review of the literature. Crit Rev Food Sci Nutr. 2021;61(11):1854-1875. doi:10.1080/10408398.2020.1764953


Ibrahim SM, Al-Saffar AZ. The digestive enzyme activities of radish (Raphanus sativus): amylase, lipase, and protease evaluation. Med Sci Monit. 2023;29:e941120. doi:10.12659/MSM.941120


Katsuragi S, Kato S, Hashimoto T, et al. Effects of Sakurajima-Daikon and its characteristic component trigonelline on nitric oxide production in vascular endothelial cells. Nutr Res. 2024;122:12-23. doi:10.1016/j.nutres.2023.11.004


Kim S, Kim HR, Lee S, et al. Glucosinolate profiles and antidiabetic effects of Daikon radish sprout extracts in high-fat diet-induced obese mice. Foods. 2024;13(4):592. doi:10.3390/foods13040592


Lee YR, Lee HB, Kim Y, Shin KS, Park HY. Prebiotic and Anti-Adipogenic Effects of Radish Green Polysaccharide. Microorganisms. 2023;11(7):1862. Published 2023 Jul 24. doi:10.3390/microorganisms11071862


Manivannan A, Kim JH, Kim DS, Lee ES, Lee HE. Deciphering the nutraceutical potential of Raphanus sativus L. (radish) leaves and roots: a comprehensive review. Nutrients. 2023;15(15):3425. doi:10.3390/nu15153425


Okamoto H, Ino S, Nihei N, et al. Anti-obesity effects of α-cyclodextrin-stabilized 4-methylthio-3-butenyl isothiocyanate from daikon (Raphanus sativus var. longipinnatus) in mice. J Clin Biochem Nutr. 2019;65(2):99-108. doi:10.3164/jcbn.19-11


Shirasawa K, Hirakawa H, Fukino N, Kitashiba H, Isobe S. Genome sequence and analysis of a Japanese radish (Raphanus sativus) cultivar named 'Sakurajima Daikon' possessing giant root. DNA Res. 2020;27(2):dsaa010. doi:10.1093/dnares/dsaa010


Taniguchi H, Ferreres F, Gil-Izquierdo Á, et al. The effect of Daikon radish (Raphanus sativus L. var. longipinnatus) on the gut microbiota and metabolic markers: an in vivo study. J Funct Foods. 2025;114:106240. doi:10.1016/j.jff.2024.106240


Yamaguchi Y, Sugiki M, Shimizu M, Ogawa K, Kumagai H. Comparative analysis of isothiocyanates in eight cruciferous vegetables and evaluation of the hepatoprotective effects of 4-(methylsulfinyl)-3-butenyl isothiocyanate (sulforaphene) from daikon radish (Raphanus sativus L.) sprouts. Food Funct. Published online April 10, 2024. doi:10.1039/d4fo00133h

This website provides general information only. Content does not constitute medical advice. Consult a healthcare professional for medical guidance.

 
 
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