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[Samia's food facts and recipes] Little ginseng: A wonderful little ingredient
EXPAT LIVING WEEKENDER PEOPLE REDISCOVER SEOUL MEET THE CEO AUTO MODE DIPLOMATIC CIRCUIT AUDIO I want to apologize in advance, since this may be a rather boring column for some of my readers, especially those of you who like it when I link food to romance. Some of my friends have told me that they like the romantic columns, because they evoke fond memories of more adventurous times. Sorry, friends, but I can't always talk about those days of wine and roses. I'll admit freely that I have absolutely nothing romantic to say about this week's featured ingredient: the white radish, also known as the "little ginseng" in China. Now, that's not to say that this wonderful little ingredient isn't worth your attention. The nickname "little ginseng" springs from the Chinese belief that when these radishes make their way to the market, people don't need the pharmacy anymore. In other words, they believe the white radish carries powerful medicinal effects. Whether or not this is true, it does impart numerous health benefits to humans, and in these rough economic times, it won't make a dent in your pocketbook either. On top of all that goodness, the recipe in this column is delicious, crisp, and healthy. The word radish is derived from the Latin radix. Its scientific name is Raphanus sativus, and it belongs to the family Brassicaceae, or the Mustard family. The white radish refers to a variety of winter radishes native to East Asia, where they have been part of the diet for centuries. It's called daikon in Japan and loo bak in China. In both countries, the white radish is a staple food consumed in many different ways, from preserved to cooked to raw. It looks like an oversized turnip or carrot, and it's easy to cultivate, which is only one of the reasons it's consumed worldwide. The white radish comes in many varieties, varying in color and size. The Germans use it in a snack called Bavarian Brotzeit that consists of the white radish, white wine vinegar, salt, and pepper, and is eaten as a complement to beer. The Chinese make a white radish soup that is considered a healthful comfort food. And of course, in Korea, the white radish is used to make kimchi. The white radish is considered to be an effective digestive aid in Japan, and that is why the Japanese serve it grated with fried foods. They also serve raw white radish salad, and the pickled radish is known to be the most popular vegetable in Japan, where it's commonly eaten after rice. The Chinese serve white radish in stir-fries and use it to make a cake called loh pak kou, which is considered better than dimsum. Grated white radish is used in the traditional fried cakes that are part of the Chinese New Year celebration. The Japanese used grated radish as a condiment for sashimi, sushi, and other dishes. The radish is used as a palate cleaner, garnish, and condiment in other parts of Asia, as well. It's often considered an appetite stimulator. It's easy to see why this simple ingredient is so popular - the white radish is deliciously tangy, and it adds texture and crunch to any dish. It can withstand long cooking times without losing its taste and texture, and it absorbs the flavor of the sauce. The radish is ancient, making its origin difficult to pinpoint. The Chinese philosopher Confucius mentioned radishes in writings dating back to 479 BC, which suggest that they originated in China. The Chinese introduced the radish to the Japanese around
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700 BC. However, the Ancient Greeks are said to have eaten radishes and used them as sacrifices to the gods. According to Larry Sagers, a horticulturist with the Utah State University Extension Service, the Egyptian pharaohs provided their slaves a daily diet of radishes during the building of the pyramids. The British started growing radishes around 1500, and they used it as a tonic for kidney stones, intestinal worms and facial blemishes. The American colonists brought the radish to the new world, where it became very well-liked. Today, the largest producers of the white radish are California and Florida. The white radish is low in calories, which makes for a good addition to any diet. It's also high in dietary fiber, and low in saturated fat and cholesterol. A 100 gram serving has only 18 calories, making the radish ideal for weight loss and maintaining optimal health. The radish is also moderately high in vitamin C, and a fair source of vitamin B6, folate, potassium, riboflavin, and calcium. The radish contains an enzyme called myrosinase that helps in digestion. It is also considered a breath freshener and laxative, and it is thought to improve blood circulation. White Radish Summer Salad 1 large white radish (about 2 cups cut into matchstick strips) 1 green apple 1 cup peaches 1/2 cup sliced cucumber 2 tablespoons fresh lemon juice 1/4 cup green onions Dressing 1/4 cup soy sauce 2 tablespoons olive oil 2 tablespoons sesame oil 3 tablespoons white vinegar 1 tablespoon sugar 1 teaspoon salt 2 teaspoons Korean red hot pepper flakes Peel radishes and cut into matchstick strips. Peel apple and cut into strips, then place in cold water and lemon juice to prevent discoloration. Cut (strips) and remove pit of peach and add to apple strips. Slice cucumbers, set aside. Slice onions, set aside. Combine dressing ingredients well. Drain apple and peach and toss with radishes, cucumbers, onions, and dressing. Cover and chill. Serves 6. (Samiamounts@[Link]) Dr. Samia Mounts is a long-time nutritionist and gourmet aficionado. She is the Assistant Principal at Seoul American Elementary School. By Samia Mounts
2009.08.15
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