Kitchen Kansha cleverly using what nature provides
rural parts of Japan, the autumn landscape is dotted with farmhouses preparing
for the cold months to come. Daikon radishes, hung to dry on racks, their green tops drooping in the late-afternoon sun.
Here and there piles of shredded radish can be seen spread out to dry on straw
mats. These bits and pieces salvaged from bruised or malformed roots are
transformed into kiriboshi daikon, a
tasty, nutritious dried food.
I welcome your
feedback -- especially captioned photos with a brief description of your
kitchen sessions when you try making the recipe above. Those
interested in offering feedback, please download a set of guidelines for submitting and displaying your work. To further
teaching goals, I may post some of the feedback to this site,
adding my commentary.
Every 6 to 7 weeks, I will post a new lesson to this KANSHAWorkshop page