Hi, Japanese Foodies!
In Japan, each season is a huge part of Japanese food culture.
The food we eat reminds us of the season we’re currently in.
Thanks to the advancement of agriculture around the world, ingredients are plentiful all year round.
In Japan, “in season”, “旬(Shun)”is a very important concept, which can be seen anywhere you go.
You’ll see “limited time only” posters and seasonal special menus from fast food stores and high-end restaurants that serve season specific dishes.
So what’s the “Shun” in January??
Daikon (Daikon Radish)
Daikon in Japanese means a “Big root”,
It’s the most nutritionally loaded yet low-calorie vegetable.
The flavor is milder than other radishes,
and you can eat them raw and cooked.
One of my favorite way to eat Daikon raw is
grated Daikon with a grilled fish.
Grated Daikon with a little soy sauce is on of a sauce!
It goes good with ritually everything, fish, meat, vegetables.
My favorite cooked Dasikon dish is definitely Oden.
You just put it in a pot with all the other ingredients.
The Daikon will observe the broth and soup which makes it so juicy and soft.