In the past, radish, wasabi (Japanese horseradish), and ginger were not merely condiments that enhance the flavor of a dish, they also functioned as a kind of agent to fight the bacteria on raw fish, tofu and other easily perishable food. That’s what the old Japanese texts claim (radish as medicine – the sources (part … Read more
Radish is good for your health. At least, that’s what the old texts say. By old texts, I mean sources from the seventeenth to the nineteenth century. These are sometimes difficult to understand because they use a traditional medicinal concept to explain the benefits of radish. For a rough overview of this concept, please go … Read more
Grated radish is used as a kind of ‘condiment’ (yakuzen) to enhance the flavor of the dish or to neutralize the smell of fish, and it further helps to digest the food. That is why it is often served together with tempura, fish, meat or other oily food. Since the enzymes in radish that enhance … Read more