Japanese Daikon no Nimono
Japanese Daikon no Nimono is a classic home-style simmered dish featuring thick slices of daikon radish slowly cooked in a savory-sweet broth. It typically uses dashi, soy sauce, mirin, and sometimes kombu or katsuobushi for umami depth, and is a staple in Japanese washoku cuisine.
🍽️ Nutrition at a glance
This dish is low in fat and moderate in carbohydrates, primarily from the daikon and a small amount of sugar or mirin. It provides vitamin C, potassium, and digestive enzymes, with a rough calorie count of around 50-80 per serving.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 1.5 g |
| Carbs | 9 g |
| Fat | 0.5 g |
| Fiber | 2.5 g |
| Sugar | 5 g |
| Sodium | 450 mg |
| Potassium | 350 mg |
| Vitamin C | 15 mg |
| Folate | 25 mcg |
| Vitamin B6 | 0.1 mg |
| Manganese | 0.2 mg |
| Calcium | 30 mg |
| Magnesium | 15 mg |
| Phosphorus | 25 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Daikon no Nimono is culturally significant as a comforting, everyday dish in Japan, often associated with home cooking and seasonal eating. Nutritionally, daikon is prized for its ability to aid digestion and balance richer foods, making it a thoughtful complement in traditional meals.
