Wednesday, October 26, 2011
Steve shredded and pickled the daikon I gave him and gave me some to take home. It is fantastic, and apparently, quite easy to do. I'm going to have to try this at some point.
Daikon is one of my favorite radishes. Well, next to the watermelon radish, which is just so pretty how can you not use it? But daikon is wonderful. It's not as spicy as most radishes, but it still has a bit of a bite. When I lived in Japan, it was a staple. I would eat pickled daikon all the time. You'd eat it grated or finely sliced to balance some oily dishes like tempura, or diced and placed in nabe (hot-pot) dishes, or sliced and included in salads (very refreshing). It is also a staple in oden.