The Shogoin Daikon is one of Kyoto’s most respected traditional vegetables, signaling the start of the cold season. Unlike the long, skinny radishes common in other parts of Japan, this variety is famous for its large, round, globe-like shape. This article explains the special qualities that make this winter root vegetable essential to Kyoto cooking, looks at […] The post Shogoin daikon (聖護院大根) appeared first on Food in Japan.| Food in Japan
Learn how to prepare perfect grated daikon for tempura. Discover tips on choosing the right daikon, grater, and techniques to enhance your Japanese dishes| The Japanese Food Lab
A Dim Sum Charcuterie Board with some of your yum cha favorites - Sang Yoke Bao, Daan Tat, Char Siu Bao, Lo Bak Gao, Siu Mai, Wu Kok. | RotiNRice.com #dimsumcharcuterieboard #charcuterieboard #asianfoodtray| Roti n Rice
