You may have heard that it is good to boil daikon radish in rice water.
Rice bran juice contains vitamins and enzymes. In addition, the rice-rinsing juice contains a large amount of starch dissolved out of the rice when washed.
When radishes are boiled in water, these components enter the radishes unlike when they are boiled in plain water.
①Enzyme action softens tissues
②Boiled white by the action of enzymes
③Starch penetrates into the tissue, and its stickiness makes it difficult to lose its shape.
④The rice bran component absorbs and removes the bitterness and bitterness of the radish.
As a point of caution, it is necessary to always add water (low temperature) first. This is because the enzymatic action is lost on heating.
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