Daikon (Japanese radish)

Daikon is a must-have vegetable for the Japanese diet. Daikon has much vitamin C, and is rich in the digestive enzyme amylase. When daikon is used as a condiment with meat and fish, the umami compound glutamic acid in the daikon and the umami compound inosinic acid in the meat or fish create a synergistic effect. The umami flavor grows, as does the deliciousness of the dish. By including dashi soup stock in stewed dishes, the flavor of the daikon is drawn out.

Levels of naturally occurring glutamate（mg/100g）：30~70