Radish in most places are small red coloured vegetables. In Japan, a radish is medicinal, and it serves a significant purpose in Asian cuisine.

There are numerous types, sizes and shapes and colours. The preparation of daikon is by grating or shredding, often served raw or cooked, or pickled. It a low energy food, a delicious junction in between foods, or at the end, it cleanses the palate and maintains, freshens and complements many foods.

The whole idea is based on the philosophy of Yin and Yang, and the five elements of wood, fire, earth, metal, and water. Lets leave this alone for now. Basically Yin is the energy that loosens up, the energy of the moon, soft, moist, and cooling. Yang is the energy that tightens up, the energy of the sun, hard, dry, and warming. So when we apply the Yin and Yang philosophy to healthy eating, we want to seek balance of the yin yang.

The Japanese understood a long time ago, the notion of these two and cutting plays an important role in exploring taste. The knife is so important we often under-estimate the importance of a single cut. The ‘cut’ is integral in exploiting the tastes, aromas and the physical make up of a vegetable. For example, the knife is replaced by the grater in shredding daikon and it is obvious to anyone that understand the principles behind it.