Kiri-boshi Daikon (Cut Dried Radish)
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. cosco line
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.
In past years she has just cut them by hand with a knife, cosco line 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 cosco line and a better texture.
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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. cosco line
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.
In past years she has just cut them by hand with a knife, cosco line 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 cosco line and a better texture.
You may use these tags : <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> cosco line <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>
Join us for Bike, Hike & Walking Adventures in the Countryside of Japan. Recent Comments jim on Kuwaichigo MOM on Last Year / This Year Andy on Why do weather gods hate me? MOM on Bad Timing MOM on Mona aint git much schoolin’ Archives October 2014 (3) June 2014 (2) May 2014 (9) April 2014 (3) February 2014 (1) January 2014 (1) cosco line December 2013 (1) September 2013 (1) August 2013 (1) July 2013 (7) May 2013 (2) April 2013 (2) March 2013 (6) February cosco line 2013 (2) January 2013 (3) December 2012 (10) November 2012 (7) October 2012 (8) August cosco line 2012 (2) July 2012 (12) June 2012 (10) May 2012 (20) April 2012 (27) March 2012 (8) February 2012 (7) January 2012 (3) December 2011 (6) November 2011 (13) October 2011 (12) September 2011 (1)
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