In the days before refrigeration and the worldwide shipping of fresh produce, foods were preserved in traditional methods, and a well-known example is kiriboshi (cut and dried) daikon. Sometimes ...

Daikon will stay good for up to two weeks in ... as the stems can be tough. Dried leaves can be turned into siraegi, which can be used as an umami seasoning and ingredient after it's been ...

They drop by their friend Hiroshi's shop for some malted rice, a traditional fermented essential, then visit their other pal Chieko for some homemade cold-dried daikon radish. Pairing the two ...

One bit of dubious information they circulated went to the effect that people could safely eat dried daikon radish, edible lily tuber and abalone, but they could get sick from salad tossed in rice ...