Rolled Daikon and Salmon is a vinegar-marinated salad dish and a nice modern addition to Osechi New Year’s cuisine. Smoked salmon and thin daikon radish are rolled together, creating interesting swirls in the lucky colors of red and white—perfect for starting a new year.
Simmered Daikon with Ground Chicken is a common winter dinner dish in Japan. Thick daikon rounds are cooked until soft and gently seasoned in Dashi soup, then thickened with potato starch. The resulting silky sauce/soup keeps the dish warm while eating, making it a healthy and delightful entrée for cold nights.
Today’s miso soup is made with salmon and daikon. Fresh salmon fillet is cut into bite size pieces and cooked with daikon radish in savory dashi broth and seasoned with miso paste. Daikon is a long white Japanese radish, and it’s used in a variety of Japanese dishes such as pickles, salad, stew, and soup….
Today’s miso soup is made with Daikon radish, cherry tomatoes, and arugula. Daikon’s crunchy texture, cherry tomato’s sweet and sour flavor, and arugula’s bitterness all come together in a deliciously savory miso soup.
Furofuki Daikon is thick-cut Daikon radish cooked in Dashi broth and served with seasoned Miso sauce poured on top. When Daikon is cooked in boiling hot broth, it gets very hot, much more than some other ingredients, because of its high water content. Furofuki Daikon is a traditional Japanese winter dish from old times to…
Yuzu Daikon is pickled Daikon radish with Yuzu citrus. This sweet and sour pickle dish has the refreshing taste of Yuzu citrus and a crunchy texture you will enjoy. Yuzu Daikon may be quite easy to make for Japanese Tsukemono (pickled vegetables), but it is very tasty. It is also good in the fridge up to a week to 10…
Buri Daikon is cooked yellowtail and Daikon radish in a seasoned broth. This dish is a winter taste in Japan since both main ingredients, yellowtail and Daikon, are in season in winter.
There are lots of recipes to make salads using Daikon radish in Japan. Daikon is a very common vegetable Japanese people use all year round for everyday meals (although it is in season in winter). This Daikon Salad can be prepared with a very easy and tasty Ponzu based dressing in no time.
Namasu, or Kohaku Namasu (紅白なます), is a type of Sunomono that often appears as part of Osechi Ryouri, the traditional Japanese New Year’s feast. Thinly julienned daikon radish and carrot are salted to draw out excess moisture, then pickled in a sweet vinegar dressing. Red and white are the colors of celebration in Japan, and the pairing…
Japanese Hamburger Steak (aka Hamburg or Hambagu) is one of the most popular western style foods in Japan. People of all ages just love the juicy steak made of ground beef (and/or pork) mixed with onion, egg, and bread (or panko.) It’s like a gigantic meatball or individually served meatloaf. While the most typical sauce…