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Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)

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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Ingredient in the Spotlight: Daikon

Friday, May 28th, 2010
Daikon is one of the most versatile ingredients and a favorite Japanese vegetable. It’s also used in a lot of Chinese as well as Korean dishes. It can be eaten cooked, raw, pickled, the uses are endless.

Breaking down the Daikon:
Daikon-atama-shippo

The atama (the top, near the leaves) is the sweetest and has a mild taste. This part of the daikon is used when making daikon oroshi or daikon salads. Depending on the daikon, the middle can be mild or a little on the peppery side. You’ll have to taste your daikon if you’re going to eat it raw. The shippo (tail end) of the daikon has the most peppery flavor and is the spiciest. It’s not spicy like a hot pepper but has a distinct spicy taste. If you like it, then you can eat it raw but most of the time this part of the daikon is used for dishes that call for cooked daikon. Of course if you're going to cook it, you can use any part of the daikon.

Daikon Oroshi: There are two reasons why daikon oroshi should be served almost immediately after grating. The first is because the longer it sits, the spicier the daikon will become, even if you’re using the top of the daikon. The second reason is because the vitamins and nutrients decrease rapidly after grating. Daikon is naturally rich in vitamin C, however according to the Department of Agriculture, Hokkaido Government website, the level of vitamin C decreases by 20% within 30 minutes of grating. Therefore, it’s best to make your daikon oroshi towards the end of your meal preparation.

Daikon and Health Remedies: Daikon has been said to keep the doctor away. Daikon helps with digestion and is often paired with oily dishes such as tempura and grilled fish. It also said to act as a disinfectant for fish and shell fish such as raw oysters.

The water from the daikon oroshi has been used as home remedies for canker sores, cavities, infection in the mouth and gingivitis. Additionally, it has been mixed with honey and eaten to help with sore throats and hangovers.

I leave you now with the strangest use of daikon I have ever seen. It’s the daikon dance (Aoyama Hotori) by male cheerleaders from Tokyo Agricultural University.

Aoyama Hotori
tags: Daikon 
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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