Comments on: Demise: Narazuke Moriguchizuke

By: Peko Peko

Peko Peko — Mon, 12 Oct 2009 11:00:54 +0000

Hello SMMama, Yes, these are some looooooooong radishes! I visited your site and am sooooooo glad to see that you are doing nukazuke over there in the ‘barbarian countries’ too!

By: SMMama

SMMama — Mon, 12 Oct 2009 10:01:12 +0000

Wow! Those daikons are amazing – we grow the fatter shorter kind and have been blown away by their size, but those babies are incredible.

I have just started my own Nukadoko, and it was interesting to compare yours with mine, I’m enjoying it immensely. Thanks for the great blog!

By: Sake Kasu Zanmai: What is Sake Kasu? | Kyoto Foodie: Where and what to eat in Kyoto

Tue, 10 Mar 2009 08:36:54 +0000

[...] can be lightly toasted and served with honey. Narazuke is pickled dark brown neri-kasu, kasu that has been allowed to age for several [...]

By: Peko Peko

Peko Peko — Thu, 10 Jul 2008 14:29:26 +0000

Hello Stephanie

Thank you very much for stopping by! Yes, very, very delish! Actually, though I am a KyotoFoodie, I have actually never seen a live moriguchi daikon. They are pretty rare, I guess. I just asked Paku (I am in the dog house with her now) and she said that she has never laid eyes on a fresh moriguchi daikon either. So, you are not alone!

By: Stephanie

Stephanie — Wed, 09 Jul 2008 04:24:17 +0000

Ooh, that all looks so tasty! I used to live in Japan, and I absolutely fell in love with the foods there, especially the foods you could buy at stands along the road. I never saw that ridiculously long vegetable though, it’s amazing!

By: Peko Peko

Peko Peko — Thu, 08 May 2008 04:08:32 +0000

Hi Diva,
‘epic’. ‘pure gastro-delight’. Very well put, indeed!
Those pickles (made by other makers) can be had at any large department store in Japan. So, you won’t have any trouble finding them.

By: Peko Peko

Peko Peko — Thu, 08 May 2008 04:04:56 +0000

Hello Marc,
Yes that is one of the first things that I thought of too; how the heck do that get one of those moriguchi daikons out of the ground, and in one piece? Paku made buddies with the clerk at the demise, maybe she will contact them for details?

By: diva

diva — Wed, 07 May 2008 15:59:39 +0000

oh i do miss Takashimaya and the food hall! all that is epic! practically, you descend into a basement of pure gastro-delights. and i love pickles! so that’s gotta be on my to-try list if i can actually find them..:) cheers!

By: Marc @ NoRecipes

Marc @ NoRecipes — Wed, 07 May 2008 02:01:33 +0000

Looks so good. I miss the basements of Japanese department stores. You could make a meal of just going around collecting samples. As someone who’s tried (unsuccessfully) digging up gobo which is only half the length of that daikon, I’m wondering how on earth they get that thing to come out of the ground without a backhoe or some other large piece of earth moving equipment.