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KANSHAworkshop NINETEEN

黄金飯

Kogané Meshi

Golden Pilaf with Sun-Dried Radish & Carrots

download the recipe

 
Kitchen Kansha
cleverly using what nature provides

Kiriboshi Daikon 切り干し大根

In many 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. 

Kiriboshi Daikon 切り干し大根

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


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