What is the specific term used for freshly grated Daikon, often served with tempura?

Daikon oroshi

The preparation technique involving grating the Daikon radish finely results in a condiment known specifically as *daikon oroshi*. This preparation is highly valued, particularly in Japanese culinary traditions, because it maximizes the release of active digestive enzymes like amylase and lipase immediately prior to consumption. When served alongside rich or oily foods, such as grilled fish or deep-fried tempura, *daikon oroshi* acts as a counterbalance, theoretically assisting the stomach in breaking down the heavier components of the meal. Its effectiveness as a digestive aid is dependent on its freshness, as the active enzymes start to degrade relatively quickly after the cell walls are ruptured by grating.