Grated Daikon as a condiment
Grated Daikon, known as 'Daikon Oroshi' in Japan, is a fresh condiment made from finely grated raw daikon radish. It is a staple in Japanese cuisine, often served alongside tempura, grilled fish, or as a topping for dishes like oden. Its primary ingredients are simply fresh daikon radish and sometimes a pinch of salt.
🍽️ Nutrition at a glance
This condiment is very low in calories, fat, and protein, making it a light, hydrating addition to a meal. It is a good source of vitamin C, potassium, and digestive enzymes like myrosinase, which can aid in the digestion of oily or heavy foods.
Nutrition breakdown
| Calories | 15 kcal |
| Protein | 0.5 g |
| Carbs | 3 g |
| Fat | 0 g |
| Fiber | 1 g |
| Sugar | 1.5 g |
| Sodium | 5 mg |
| Vitamin C | 15 mg |
| Potassium | 220 mg |
| Folate | 15 µg |
| Manganese | 0.1 mg |
| Calcium | 20 mg |
| Phosphorus | 15 mg |
| Vitamin B6 | 0.05 mg |
Per 1/2 cup (65 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's prized for its ability to cut through richness and cleanse the palate. Nutritionally, the natural enzymes in raw daikon are believed to help break down fats and proteins, which is why it's traditionally paired with fried or grilled dishes.
