Red Daikon Radish Salad
Spring color salad makes us brighten the mind.
It is called “Aka-Daikon” commonly, a variety of Raphanus sativus var. longipinnatus, written “赤大根” in Kanji literally “red big root”.
1. Peel is red, inside body is whit, such as “lady radish” and “Beni-Gesho“.
2. Peel is red, inside body is color breaking, such as “Beni-Shigure”
3. peel is red, inside body is red, such as “Beni-Kururi“. * Today’s ingredient is “Beni-Kururi” subspecie.
4. peel is whitish green, inside body is red, such as “Murasaki-Daikon“.
Red Daikon and white Daikon cut into fine dice.
Make a dressing with “Umeboshi”, rice binegar, and peanut oil.
Although there are various product of “Umeboshi”, such as including honey or dried bonito flakes, I recommend you a very simple one that pickled in only salt.
- Chop “Umeboshi” 1 piece in middle size finely, after removing a seed.
- Combine chopped “Umeboshi”, rice vinegar (2 tbs), peanut oil (2 tbs), and a teeny bit sugar in a bowl.
- Mix the diced Daikon radish (2 cups) with a dressing.
- Sprinkle with some sprouts. Today I use broccoli sprout and water-pepper sprout.
is a mild flavored winter Japanese radish (Raphanus sativus var. longipinnatus). 大根（だいこん） literally “big root”
is a red Daikon. 赤大根（あかだいこん） literally “red big root”
is a pickled Japanese plum “Ume”. 梅干し（うめぼし） literally “dried plum”