Comments on: Itadakimono: Maru Daikon and Shinmai

By: 2009 Shinmai ‘New Rice’ and Onigiri from Chef Tanigawa | Kyoto Foodie: Where and what to eat in Kyoto

Tue, 10 Nov 2009 17:27:30 +0000

[...] I wasn’t going to post about these onigiri rice balls but then I reread this article about a gift of a big round daikon radish and a bag of new rice that I wrote last year about Chef [...]

By: Peko-P

Peko-P — Mon, 22 Dec 2008 04:10:13 +0000

Hello Marc, Ah, I think that it depends more on the part of the daikon and the environment it was grown in. Raw, this round one did seem more mellow in taste to me, but that may have been because of where I got it from. Kichisen only uses the finest of the fine. I saw some maru daikon in the supermarket the other day and it was noticeably different.

By: Marc @ NoRecipes

Marc @ NoRecipes — Wed, 17 Dec 2008 21:58:48 +0000

Looks great. Is maru daikon a little less peppery and bitter than regular daikon? Those leaves look fantastic too. Looking forward to seeing your post.

By: Peko-P

Peko-P — Thu, 11 Dec 2008 09:59:11 +0000

Hello Christie, That is a nice one! The tsukemono has been made and photographed, I think it will be done in about 3 days. P

By: Christie @fig&cherry

Christie @fig&cherry — Thu, 11 Dec 2008 09:35:22 +0000

I am sooo jealous of that daikon radish – it’s so smooth and blemish free. Looking forward to seeing your tsukemono recipe!

By: Peko-P

Peko-P — Thu, 11 Dec 2008 08:54:53 +0000

Hi kat, Yes, that is the same one...I think. Oh wait. I am not sure. Let me check. Senmaizuke could be kabura. P

By: kat

kat — Wed, 10 Dec 2008 23:31:53 +0000

is that the daikon that they make “senmai” daikon with? looks big enough, lucky you