It is easy and simple to make pickled vegetables, especially if you keep them for only a few weeks.
They come out on the market twice a year, in the late spring and again in the late fall though you may see them year- round. It has many varieties and comes in different color and different sizes.
It goes well with a glass of wine, too.
1/4 Ib Daikon
1/3 C Miso (preferably Haccho-miso)
2 T Sake
1 T Mirin Continue reading
Daikon is a wonderful vegetable in a way when you cook it slow in a broth; it soaks up all the flavor of the broth and provides its own
sweetness. You can use chicken broth but here is a vegetarian recipe. Continue reading
White Radish or Daikon. There are so many ways to use this root vegetable. You can eat raw, sauted, cooked for slow and long, marinated, or grate it and use as a condiment. It gets sweeter as the weather gets colder. Continue reading
Bagna cauda is a great way to enjoy variety of vegetables including radishes and summer squashes. A glass of white wine would add excitements to the conversation. Here is a simple and easy but great sauce recipe. Continue reading
Colorful Radishes. Not only there are summer radishes and winter radishes grown through out the year, there are numerous varieties, varying in size and color. In addition, some radishes are grown for their seeds for its oil extraction Continue reading