This simple Homemade Cough Syrup is a Japanese grandma's secret recipe, turning daikon radish and honey into a natural remedy traditionally used in Japanese home medicine. It's easy to make and perfect during the cold and dry season.
I love home remedies! It comes in clutch when I'm not feeling well without a doctor's appointment. Plus, it makes me feel like being a witch making a magic potion!
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What Is Homemade Cough Syrup with Honey & Daikon?
Homemade cough syrup with honey and daikon, known as Hachimitsu Daikon in Japanese, is a traditional Japanese natural remedy made by infusing raw daikon radish in honey. The honey draws out liquid from the daikon, creating the golden syrup that soothes the throat and helps calm coughs.
Daikon radish, with its pungent flavor, is known to possess anti-inflammatory and antibacterial properties. And honey has demulcent and antioxidant properties. By combining them together, it's believed to create a gentle yet effective syrup for coughs and sore throats.
As a Japanese gut health secret, also try homemade Shio Koji!
Caution: Avoid giving honey to infants under 12 months of age, as it may cause infant botulism.
Ingredients and Tools for Homemade Cough Syrup
Ingredients:
- Daikon Radish - Use fresh daikon radish. Select a daikon that is heavy, firm, streight ones.
- Honey - You'll need the same amount by weight as the daikon.
- Optional: slices of ginger, lemon juice, lemon slices, cinnamon stick, cloves, or star anise.
More Radish Ideas: If you have leftover radish from making this syrup, try using it for these decorative Japanese radish flowers to brighten up your next meal!
Tools:
- Clean a glass jar with a lid
- Knife and cutting board
- Spoon for mixing
Instructions
You only need a piece of daikon radish and an equal weight of honey. This recipe is very forgiving, so you don't have to measure precisely. Simply measure with your heart, and it willstill turn into the soothing magic potion.
- Peel and cut the daikon into small pieces. Place them in a clean jar. The shape doesn't matter, so just dice, chop, or slice as you prefer.
- Pour the honey over the daikon, just enough to cover the pieces.
- (Optional) Stir in any additional ingredients if using.
- Seal the jar and refrigerate for at least 3 hours or overnight, until the daikon releases its liquid and forms a syrup. Stir occasionally with a clean spoon, if needed. By the next day, the daikon pieces will have shrunk in size.
- Once the syrup is ready, remove the daikon radish pieces. Daikon pieces can cause the syrup to mold if left inside.
- To use, slowly sip a spoonful of syrup to coat your throat, or mix it with warm water to enjoy as a soothing tea.
How to Use Honey and Daikon Cough Syrup
Take the syrup straight from the jar! Slowly sip a spoonful of syrup to coat your throat, or mix it with warm water to enjoy as a soothing tea.
What to Do with the Daikon After Making the Syrup
- Enjoy as a sweet, crunchy snack.
- Toss with a drizzle of soy sauce, a splash of vinegar, and a pinch of red pepper flakes to make it into a quick pickle.
- Add to stir-fries, salad dressings, or soups
Storage
Keep refrigerated in a sealed glass jar and use within 3-4 days. Unlike pure honey or other syrups, once it is mixed with daikon, it won't last long. So make only a small amount at a time to use within a few days, and always enjoy the fresh syrup.
More Japanese Recipes to Try!
- What is Koji? A Complete Guide to the Japanese Fermentation Culture
- Homemade Shio Koji
- Kabocha Squash Miso Soup
- The Ultimate Matcha Guide for Beginners
- Blueberry Matcha Latte
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If you enjoy the recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️! I'd love to know what you think!
Honey and Daikon Radish Cough Syrup
Ingredients
- Daikon radish peeled and diced
- Honey same amount as daikon
- (Optional) Slices of ginger, lemon juice, lemon slices, cinnamon stick, cloves, or star anise.
Instructions
How to make Cough Syrup with honey and daikon
- Cut the daikon into small pieces and place them in a clean jar. The shape doesn't matter, so just dice, chop, or slice as you prefer.
- Pour the honey over the daikon, just enough to cover the pieces.
- (Optional) Stir in any additional ingredients if using.
- Seal the jar and refrigerate for at least 3 hours or overnight, until the daikon releases its liquid and forms a syrup. Stir occasionally with a clean spoon, if needed.
- Once the syrup is ready, remove the daikon radish pieces. To prevent molding.
- To use, slowly sip a spoonful of syrup to coat your throat, or mix it with warm water to enjoy as a soothing tea.
- Storage: Keep the syrup refrigerated and use it within 3-4 days.
- Important: Do not give honey to infants under 12 months of age.
What to do with the daikon pieces
- Enjoy as a sweet snack.
- Toss with a drizzle of soy sauce, a splash of vinegar, and a pinch of red pepper flakes for a quick pickle.
- Add to stir-fries, salad dressings, or soups.
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