@the_little_table_diary: Daikon is one of the most common vegetables enjoyed in Japanese households, and I grew up eating it in so many different ways. Two of my favorites are namasu and daikon & tuna nimono. Namasu is light, refreshing, and goes well with so many meals. I especially love keeping a batch in our fridge for an easy side dish. One key to making good namasu is to squeeze as much water as possible out of the vegetables after salting them. This keeps the dressing from getting watered down and helps the vegetables stay crisp and flavorful. For the daikon & tuna nimono, the daikon is slowly simmered with canned tuna until tender. The daikon soaks up all that delicious umami, while the tuna adds extra flavor and makes it more satisfying. Two simple ways to enjoy daikon—both cozy in their own way. Which one would you try first—namasu or daikon & tuna nimono? Namasu ▫️ Daikon — 200g
▫️ Carrot — 50g
▫️ Salt — ½ tsp
▫️ Rice vinegar — 2 tbsp
▫️ Maple syrup — 1 tbsp Daikon & Tuna Nimono ▫️ Daikon — 200g, boiled for 10 minutes first
▫️ Water — 200ml
▫️ Mirin — 2 tbsp
▫️ Shiro dashi — 2 tsp
▫️ Soy sauce — 1 tbsp
▫️ Canned tuna — 1 can #japanesefood #homecooking #ceramics #ceramicsoftiktok #fyp

Hitomi Kawasaki

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Region: US

Tuesday 06 October 2026 21:05:04 GMT