Abstract
The Japanese radish is the most commonly consumed vegetable in Japan. It is rich in potassium, vitamin C, and
dietary fiber. Different types of Japanese radish were evaluated for color, spiciness, sweetness, moisture content, and
hardness in the raw state, and for hardness during heating. The results suggested that cooking influenced the
characteristics of radish. The samples encompassed TAIBYOSOUBUTORI; SANTARO and RYOKKI, where an
axial root part was white; BENIKURURI; and KYOMURASAKI and MURASAKIDAIKON, where an axial root
part was red. As TAIBYOSOUBUTORI was easy to soften by heating, it was suitable for stewed dishes, and as
SANTARO was hard to soften, it was heated for an extended period and is suitable for oden letting you include taste.
RYOKKI had high moisture content and was soft when raw; therefore, we suggest using it in salads. Among
BENIKURURI, KYOMURASAKI, and MURASAKIDAIKON, which had red root stems, BENIKURURI exhibited
the reddest color. Conversely, MURASAKIDAIKON had a weak red color, closer to white. Red radishes were
sweeter than white radishes. KYOUMURASAKI and MURASAKIDAIKON were mildly spicy and soft when raw,
making them ideal for vegetable sticks and salads. BENIKURURI demonstrated strong spiciness, firm texture, and
strong red color; therefore, we recommend grating it or slicing it thinly to add color to salads.
