MONSTER RADISH becomes medicine against coughing 滋賀のお化け大根で民間療法！

Yesterday I found a monster Japanese radish at Hyakuchan (a shop dealing with fresh vegetables of Shiga, located at Maruyachou shopping center). It was so big that a salesclerk was surprised too😂

滋賀の取れたて野菜を並べている丸屋町商店街の百ちゃんでお化け大根を見つけました。あまりに大きくて店番のおじさんもビックリ（笑） 

A monster radish on my big baby buggy 重すぎてベビーカーに

My eighteen-month-old child. Woww..too heavy to hold! 

It's total length was about 27 inches, and it was five inches across (maximum)! It's so heavy that I used my baby buggy to carry it back😅 

全長７０センチ、最大直径１３センチ。余りに重すぎてベビーカーに乗せて帰りました（汗）1歳半のチビさんとの比較。うう、重っ（笑）

Last year. At six months old. 生後半年の時のチビ。

Also last year I found a very big Japanese radish😁 昨年もどデカ大根を、見つけていました。

This year I made a remedy against coughing and a sore throat by using the monster radish because my son has been coughing since the new year😷  

The recipe of Hachimitsu-daikon🍯

1. Dice a Japanese radish into the cubes

2. Put honey on them

3. Keep them for about a few hours

4. Exclude the cubes from the juice because they make it bitter

5. Drink it. The cubes are also eatable (I love them😁)

6. Keep it in a refrigerator and finish eating in a few days

Just after putting honey on the dice of a Japanese radish

After an hour. 

The mixture of honey and the juice of a Japanese radish is full of nutrition. An enzyme of a Japanese radish reduces throat hurts. Honey has an antibacterial effect. Once I heard this remedy has been used since the Edo period.

今年はこのお化け大根で、年始から咳の止まらない息子のためにハチミツ大根を作ることにしました。咳と喉の痛みに効くそうです。

ハチミツ大根の作り方🍯
１．大根をさいの目切りにする

２．深めの容器に切った大根を入れてハチミツをかけて浸す

３．２～３時間放置→大根からけっこうな水分が出る
４．大根を取り出す（液が苦くなるので）
５．液を飲む。大根もおいしくいただけますよ！！
６．液は２～３日のうちに飲みきるのがおすすめ

大根のある酵素に消炎作用があるそうです。また、ハチミツには抗菌作用がありますね！（マヌカハニーで有名？）なんと、ハチミツ大根の歴史は江戸時代まで遡るそうです。

夜間の咳がひどい時は寝る少し前に飲めば効果があるようですが、虫歯が心配でまだ試せていません😅

大根葉とジャコと小エビの甘辛煮. You must eat this with rice!

The leaf and stalk of a Japanese radish is also eatable. I recommend you to shallow-fry it's leaf and stalk with small prawns and dried young sardines (Chirimen-jako). This time I used lake prawns caught at Lake Biwa (maybe, sujiebi: Palaemon paucidens).

Using sesame oil to fry them makes the flavor better! The taste is mainly based on soy sauce, sugar and Japanese rice wine (sake).

Rich in calcium!!


大根葉は捨てるともったいない！ちりめんじゃことエビ（今回はエビ豆でおなじみ、琵琶湖の淡水エビの佃煮）と一緒に炒め合わせ、醤油、砂糖、酒を入れてふたをして甘辛煮。ごま油で炒めるのがおすすめです。

カルシウムが豊富な一品です😁


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