What preparation method maximizes the immediate availability of Daikon's juices and enzymes by increasing surface area?

Grating it finely, known as daikon oroshi

The way Daikon is cut or processed directly affects how quickly its beneficial properties are released into the digestive system. The preparation technique known as daikon oroshi involves grating the radish very finely. This action dramatically maximizes the surface area exposed. By maximizing the surface area, the immediate release and availability of the root's natural juices and, critically, the intact digestive enzymes are significantly enhanced. This technique ensures that when eaten raw, these enzymes are available right at the start of the meal to begin breaking down complex foods, making it the preferred method when immediate enzymatic digestive support is the primary goal, as opposed to just fiber intake.