Daikon is an extremely healthy and adaptable food, being one of the quintessential vegetables in the Japanese diet. Both Dried White Clearspring and Murata Radish are made without any dye or additive, by traditional rural methods. The pickled variant, called "Takuan" in Japanese, after the Buddhist priest who invented it, is simply the white root pickled in rice bran. Known to be rich in B-complex vitamins and lactobacilli, it is usually prepared in rural Japanese homes every fall and eaten in the winter. Clearspring White Murata Radish is obtained by these traditional methods used in rural farms for centuries.
Vegetarian product, vegan, without GMOs, added sugar, artificial additives, without palm oil and hydrogenated oils.

Japanese white radish (daikon): The daikon is a giant white radish, called Raphanus sativus in Latin and sometimes known in the West under its Indian name, mooli. "Daikon" means large root in Japanese, being a suitable description for its carrot shape with much larger dimensions than this. Japanese white radish has a harsh, peppery taste, close to that of horseradish, but finer and weaker.
In the Japanese diet it is often found alongside fatty foods and has been an integral part of Japanese folk medicine for a long time.

Therapeutic indications:
• is a delicious source of vitamin C, calcium and iron;
• it is also known as a specific aid in the digestion of fatty foods, due to the enzymes contained (for example diastase) that help dissolve accumulated fats and mucus deposits;

Recommendations: to reconstitute the radish, soak the product in warm water for 30-45 minutes, then remove it and squeeze the excess water. This soaking water can be used as a base for soups.
It can be served as sauté, alone or with other seasonal vegetables, and soy sauce can be added for taste. It can also be used as an ingredient in thick winter soups.

Store in a cool, dry place, away from direct sunlight, at temperatures between 10 ° C and 25 ° C.