Radish mini challenge: #2 Daikon radish with Culantro

Daikon radish Daikon radish is not a new radish to us. It is actually one of our favorites. It is a mild tasting radish, easy to snack on. The kids like it raw and pickled, or served in soups and salads, and with veggie dip. I think its a favorite because it is nice and…

Tsukemono- a Japanese pickling adventure

Tsukemono, Japanese pickled foods, are served with most traditional Japanese meals along with rice and miso soup. They serve many purposes. They are used as a garnish, for palate cleansing, as a relish and as a digestive. Several different types of tsukemono exist. Probably the most common type is the simple salt pickle, shiozuke. Shiozuke…

The Weekend Variety: Daikon

Enter the Daikon (Raphanus sativa): It’s still winter outside and, because of this, I decided to write our very first Weekend Variety post on daikon.  This radish, one of our favorite vegetables, stores great in winter.   They stay so well that some dub them the “icicle radish” or the “winter radish.”  But not even…

Japanese Food Recipes : Wakame- Undaria pinnatifida

Here is another post on Japanese food recipes.  Wakame is an edible seaweed that in Japanese cooking is often served with soup or in a salad. It is reported to have a wide range of health benefits from preventing heart disease and cancer to boosting energy, improving skin health, and supporting the immune system. High…

A Japanese New Year

For as long as I can remember, the New Year has been a time in my family for celebrating our Japanese heritage. My grandfather was Japanese. My dad is half Japanese and they both grew up in Hawaii. I won’t claim Japanese purity as far as our family traditions go. They are probably mixed with some…