Daikon is a Japanese radish commonly used in Macrobiotic cooking. It tastes similar to a regular radish (with that same bit of spiciness), but this one helps to dissolve fat deposits, lower cholesterol, and help to get rid of that “bloated” feeling.
Michio Kushi’s fat-flushing recipe for carrot-daikon tea has made it to several macrobiotic books including, The Macrobiotic Path to Total Health. Drink this tea every day for 10 straight days, or every other day for 3-weeks.
Seems an easy enough addition to one’s diet. No harm in trying it, right?
- Finely grate 1/2 cup each of carrots and daikon & place in a saucepan.
- Add 2 cups of water and bring to a gentle boil.
- Add 1/3 of a sheet of nori (a type of seaweed found in the Asian section of most supermarkets)
- Add 1/2 of an umeboshi plum (salty Japanese plum, also in the Asian section)
- Simmer about 3 minutes and then add a few drops of shoyu (unpasteurized soy sauce) or tamari (gluten free soy sauce) toward the end for taste.
- Eat both the vegetables and broth.
- Feel great!