Daikon Oroshi
だいこんおろし, 大根おろし
Radish Sauce or grated radish condiment
My mum is a big fan of Daikon Oroshi or grated Daikon (Japanese radish). According to her, it’s good for many things. She’s like... when your stomach feels heavy, get some Daikon Oroshi, when you’re having a nasty cough or a canker sore, it’s also a Daikon Oroshi time! Indeed, a science story says this veggie contains amylase, protease, lipase (so-called digestive enzymes) plus vitamin C. No wonder people add a small squeeze of it to Ten Tsuyu (Tempura dip sauce) or a baked Sanma (saury) with a few large drops of Shōyu (soy sauce) or Ponzu (soy sauce blended with citrus vinegar). It’s a bit arm-tiring to prepare this, but sure it’s worth it! And don’t throw away its juice (because it’s the best part!) If you add some red pepper, here’s your Momiji Oroshi (chili-pepper version)!
Daikon Oroshi served as a condiment.
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Momiji Oroshi sauce applied on Shirako (fish testes).
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Daikon Oroshi seasoned with Shōyu and a Chirimen Jako topping.
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Daikon Oroshi served as a condiment.
Momiji Oroshi sauce applied on Shirako (fish testes).
Daikon Oroshi seasoned with Shōyu and a Chirimen Jako topping.
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