Ohayou Roushiichi and William, Shihandai.Jen has done it! We now are growing, for the first time Daikon in our garden. We wanted it for several Japanese dishes Jen wanted to make. Daikon was hard to find in our markets for several months of the year. I never thought it be so large! Best I learn my Kanji...大根!! It would of help here. I like to learn how to make Takuan Pickles. We seem to have an abundance of the Daikon, and not sure if it can be stored for cooking. We are looking to the experts for help...smile. We are enjoying the learning...Thanks!
良く出来ました！！（＾＾）美味しいそうな大根ですね。
ReplyDeleteGreat looking daikon! I'm proud of ya two.
BUT!!!! Where's da top leaves?? That's the best part!! We pickle the leaf part in salt, the process is called 塩漬け。It's great with a hot bowl of rice and tea splashed on top.
There are many ways to pickle the radish. The traditonal Japanese way is to put the daikon in nukamiso 糠味噌, which is probably next to impossible to find in Mechanicsville (**:)Fufu
Traditional American pickling may do, just pay around with the sauces.
OK Yokohama mamas, Let's help out Tony and Jen and give them some pointers on how to preserve that yummy looking Daikon.
横浜道場のママ軍団、トニーとジェンの大根を上手く保存する方法教えてあげてくださいね。国際料理交流の始まりだ！
Hawaii Dojo mommies, if you have any goods receipes to preserve the daikon, please put in the comments secton! (^^)
Daikon mochi is great too! Grate the daikon, mix it with mochi powder, shape and fry it! Sprinkle some green onions on top, use your favorite sauce and viola! A healthy meal!