Kiriboshi daikon is daikon that has been julienned and sundried. Drying enhances the sweetness of the daikon and makes it possible to take in more calcium, iron, and vitamins B1 and B2 than would be possible with an equal amount of fresh daikon.
Text by Kitchen Nippon
After a career as a radio DJ in Tokyo at JOLF, a television reporter at Nihon TV, and a foreign correspondent for the Japanese television broadcaster Fuji TV in New York, I now teach at junior colleges and emcee public and private events. My interest in food is wide-ranging. I bake bread and have published a book on salads. Contact:kitchennippon@hotmail.com
No upcoming events
KitchenNippon
Leave a Reply