Kiri-boshi Daikon (Cut Dried Radish)

DSC_9766 copyDSC_9741 copy

About twenty of the radishes that were excavated the other day now fit into three big ziplock bags. Thanks to Tomoe’s hard work they should last through the year.

DSC_9660 copy

The pond is cleaned out and being prepared to serve as the summer chicken coop, since the only time we really need that much water is to melt snow in Winter, this year we will partition most of it off to give us a much welcome additional plot of land. Mona was a big help in scooping out a lot of the mud and debris that had accumulated since last spring.

The kame-mushi are out again today. These photos are after I had already opened the kitchen window once to let several hundred escape. Within a few minutes it looked like this again. Although I know they are edible, and actually gathered for food in some countries, and I even have the recipe for how to prepare them, I have yet to get the courage to take the next step.

DSC_9688 copyDSC_9681 copyDSC_9747 copy



3 views shared on this article. Join in...

  1. shar says:

    That is alot of work preparing those radishes.
    Curious what your wife uses to cut the radishes and do you sun dry them ?

    • kevin says:

      In past years she has just cut them by hand with a knife, but that is *really* a lot of work. This year she used a regular grater with the coarse grate. This tool and action is called “daiko(n)-tsuki”. They are then sun dried. You could of course use a drier machine but sun dried produces vitamin D when the daikon is exposed to sun. It also brings out much more flavor and makes sweeter and a better texture.

  2. Max says:

    What! Stink bugs are edible? Certainly not the mid-west stink bugs. Are you kidding us?



Pings to this post


Leave a Reply

Your email address will not be published. Required fields are marked *

*

Comment

You may use these tags : <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>