⚫️Japanese delicacy in the hot summer Vol. 7 “DAIKON-OLOSHI” (Grated white raddish)
“DAIKON-OLOSHI” is a simple but nutritious menu as a Japanese side dish or even d’oeuvres.
DAIKON’s “SHUN, i.e., best season to be cropped and eaten,, is winter but summer DAIKON has something bitter taste to enhance the main dishes of baked fish (YAKI-ZAKANA) and SOBA noodle.
⚫️How tn make “DAIKON-OLOSHI”
1 Prepare DAIKON white raddish, Thd lower part is better to be used for DAIKON-OLOSHI” because of its bitter taste as compared to the higher part which is rather sweet and suite to NIMONO boiled menu such as ODEN.
2 Peel 1 by a kitchen knife or a peeler.
3 Grate 2.
4 Squeeze 3 to remove extra water.
4 Put 4 on a small KOBACHI bowl or serve it as a side dish of SUSHI, YAKI-ZAKANA or ZALU-SOBA.