Grated rettich. 大根卸し（だいこんおろし）。
Daikon or giant white radish (aka rettich) is an important root vegetable in the Japanese kitchen. It is consumed in many ways, and here we look at the grated type.
Grated daikon is added to the dip sauce of tempura because it helps with the digestion of oily foods thanks to the enzyme diastase. Daikon oroshi is also added to noodle dishes.
Daikon oroshi can also be eaten as such, with a flavoring of soy sauce. The combination with fatty types of grilled fish is again very good. Mixed with baby sardines you get the dish jako oroshi. When red hot peppers are added to daikon oroshi you get a reddish dish that is called momoji oroshi.
The white parts of daikon taste best. Daikon contains lots of vitamin, calcium, iron and fibers. In the past, it even was used as a treatment for common cold in winter!
[Daikon Oroshi. Photo Ad Blankestijn]