Best available from November to March, though Daikon can be easily found all across Japan almost anytime. They are rich in folic acid, Vitamin C and anthocyanins and said to be an effective cancer-fighting food source. Also relatively low in calories, cholesterol, fat and high in roughage and water content, is an excellent food choice those who on weight control and diet programme.
Next time when you have the chance to get hold of a full Daikon だいこん大根 with its leaves attached, remember not to discard them. Daikon greens are edible and they are the most nutritious part of all. High in folic acid and vitamin C, Japanese know how to make full use of them in many dishes. This make ahead Furikake ふりかけ is one good example – a traditional rice topping.