Bought some daikon that’s quite bitter when eating raw. So I tried these remedies after a web search:

  1. slice it up, salt it heavily, let it sit in a collander for >30 min to drip out bitter liquids, rinse, add to stir-fry
  2. simply steam it

The first approach worked, but the saltiness remains even though the salt was rinsed off. It was still decent as a salty taste happened to be compatible with the stir-fry.

The 2nd approach was a disaster (even though I peeled it as well as the bitter tastes can be concentrated in the skin). I was skeptical when I read an article claiming that simply steaming the daikon removes the bitterness. I tested the claim by steaming for like 30—40 min. It was not instantly bitter but as I chewed it it became increasingly excessively bitter. I’m sure it would have ruined the miso soup I was originally planning to put it in.

I got a 2nd opinion. Someone else tasted the same steamed daikon as I did and said it did not taste very bitter. Of course there is a dilemma here: either the other person does not perceive the strong level of bitter taste (due to human genetic differences), or they are simply not bothered by it. We could not work out how to test which case it was.

2 theories for why people /think/ steaming works

Daikon can be bitter for a number of reasons: genetics of the veg, harvesting of it (particularly the timing), and storage (to a lesser extent).

① I wonder if people who claim cooking alone is sufficient are perhaps buying daikon that is not notably bitter to begin with.

② The human genetic factor: some people do not taste some bitter compounds.

In any case, I would like to know if anyone has other techniques to preparing bitter varieties daikon.

  • debanqued ( debanqued@beehaw.org ) OP
    4·
    8 days ago

    Back when I was young enough to be in school, the teacher handed out bits of paper with a chemical on it for students to taste. For some students it was sharply bitter and for others the same chemical was clearly not bitter, almost tasteless, IIRC. The teacher explained that the variation was due to a genetic difference in people… either they have a gene that made that chemical taste bitter, or not. It was very long ago and I have no idea what chemical it was, but now I wonder if daikon’s bitter taste (when present) might be similar in this way to whatever the teacher gave students to taste.

    When searching the web on daikon prep, “bitter” is often the term we see. It’s not at all like mustard or a conventional red raddish, for me. Unlike daikon, I have never encountered a typical red raddish (such as that used in salads) that was bitter.