Kiriboshi daikon

Kiriboshi daikon

What it is

Miyazaki dries around ninety percent of Japan's kiriboshi daikon, on open racks in the dry winter wind off the mountains; the sugars concentrate as the water leaves and the strips come out sweeter than the raw root and smelling of hay. No salt and no ferment are involved at any point, which is exactly what separates it from every daikon pickle.

In the kitchen

Soak fifteen minutes, no longer, and keep the soaking water — it is sweet and makes the best broth for the dish itself. If it smells sour or the strips are grey they have oxidised; good ones are pale amber and flexible.

Goes with

Carrot Koikuchi shoyu Hon-mirin Dried shiitake (donko) Sesame Kombu

Same species

Bettarazuke Black radish Cai pu Daikon Dongchimi Fukujinzuke

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