heart of daikon

February 13, 2014 • Nancy Wolfson-Moche

Like love, daikon radish is firm and crisp, slightly bitter, and quite pungent. I heart daikon for its many healing properties: it is strengthening, particularly for the kidneys and lungs, grounding, aids digestion, and is rich in B and C Vitamins. What’s not to love?


makes about 12 daikon hearts


1 medium to large daikon radish

pinch sea salt

1 ½  teaspoons sumac

12 small drops pomegranate molasses (or pomegranate concentrate)

Process  Fill a medium or large pot with water. Add a pinch of salt, cover and bring to a boil on a medium to high flame.   While the water is heating, use a serrated paring knife to scrape any tiny hairs or brown spots from the skin of the daikon radish. Wash it well.  Slice the radish into thin rounds, about one-quarter inch thick.


When the water is roiling boiling, add the daikon radish discs. When they float to the top, they are blanched and ready to remove. This should take about one minute. Remove them with a mesh skimmer or with a slotted spoon.


Allow them to cool. Place each disc on a cutting board. Use a sharp paring knife to carve a heart shape out of the disc: create a dimple at the top and a point at the bottom (try to cut away as little of the radish as possible).


Place a drop of pomegranate molasses on the center of each heart.


Sprinkle with about 1/8 teaspoon of sumac.


Arrange on a plate and serve.


©Nancy Wolfson-Moche 2014


Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).