People in Japan are going crazy for this dish and the best thing about it is you can make it at home too!
Despite its prevalence in Japan, the humble daikon is rarely considered a particularly sexy food. They show up in stews, served in convenience stores during the winter, used to create surprisingly cool food art, and occasionally a cruel schoolboy with tell a chubbier female classmate that they have “daikon legs”. But rarely are they considered erotic.
Not this radish, though.
If you’ve been keeping up with the amazing 3-D latte art trends going on in Japan’s barista world right now, then you might want to take a look at their savoury counterparts popping up in grated radish form. Instead of swimming in cups of coffee, these adorable home-made creations are taking dips in winter hot pots and stews. Join us as we take a look at some of the cutest critters on offer, from Ghibli characters to sleeping cats, and see just how easy it is to cook up some edible cuteness at home.
Daikon is one of the most well-known of the Japanese vegetables. Essentially an enormous radish, daikon are primarily used for pickling and seasoning, though you can find their leaves in some dishes as well. Although the kinds of radish known to Westerners tend to have a strong “bite” to them, Japanese daikon is much milder, and a firm favorite at this time of year found in warming dishes like oden.
Since daikon is used in so much food in Japan, it’s a very familiar taste for most Japanese people, and you can find it in everything from traditional cuisine to otsumami (snacks eaten while drinking), when people sometimes eat large chunks of boiled daikon. Despite what you might think, it’s surprisingly tasty! But what about making wine from daikon?
Regular readers will no doubt recall our coverage last year of the mysterious Cornman, a well dressed gentleman spotted in the Tokyo area, pulling an ear of corn behind him on a dog leash. Despite being snapped numerous times and receiving a tremendous amount of attention online, his true identity remains unknown even to this day.
At the start of this week, however, new reports of sightings of Cornman began to appear on Twitter, and there was something altogether different about him: rather than pulling along his usual corn husk, he appears to have moved on to a large daikon radish instead. As surprising as this was, few of us were prepared for the explosion of Daikornman (as we’ve re-christened him on account of his new choice of vegetable) sightings that occurred in the following days…
The daikon is root vegetable widely used in Japanese cuisine. In the frigid winters it’s especially loved served in a steaming bowl of oden.
But most people don’t know how the humble daikon makes its way from the field to the dinner table. So the folks at Ume Mama Root Vegetable Farms have photo-documented the entire life of a typical daikon and presented it via Twitter.