Kiriboshi-daikon is daikon (Japanese radish) that has been thinly sliced and sun dried. Bathed in sun, the strips increase in sweetness and nutritional value.

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What is Kiriboshi-Daikon?

When compared to the same weight of raw daikon, kiriboshi-daikon contains fifteen times more calcium to strengthen bones and teeth, 32 times more iron to prevent pernicious anemia, and ten times more vitamins B1 and B2 to support metabolism. Because the volume decreases to approximately one tenth when dried, kiriboshi-daikon is a more efficient way to absorb nutrients. As a rich source of dietary fiber, it improves digestion and promotes beautiful skin. Kiriboshi-daikon is effective in weight-loss diets because it gives a sense of fullness even in small quantities. It also works to restore liver and stomach functions weakened by hangover, and it mitigates sensitivity to cold through its heat insulating action. Kiriboshi-daikon was a valuable food in the past when fresh vegetables were not readily available. Today, it is desired as a food packed with the nutrients that many people lack.

You probably assumed that kiriboshi-daikon would be reconstituted and eaten as a cooked food, but we actually recommend it to be eaten as is.

Kiriboshi-daikon eaten as a dried food makes your stomach feel satisfied. It has a unique mouth-feel and requires considerable chewing, so you soon feel full. Kiriboshi-daikon in its dried form is an ideal item to be stocked long term. You can combine it with any canned goods or leftover vegetables to create new menu items. The umami of kiriboshi-daikon increases over time. Foods combined with kiriboshi-daikon are delicious right after you prepare them and also stay delicious stored in the refrigerator. With time, they become increasingly flavorful. Kiriboshi-daikon is an especially appealing ingredient for those who lead busy lives.

How to Cook Kiriboshi-Daikon

Here are recipes that use kiriboshi-daikon in salads.

Kiriboshi-Daikon & Canned Tuna Salad Recipe

Kiriboshi-daikon-tuna-sald

Ingredients (Serves 2)

  • 1.5 oz. (35g) of kiriboshi-daikon
  • 1 cucumber, finely sliced
  • 2 pieces umeboshi (pickled plum), seed removed and mashed
  • 1.5 Tbsp. white sesame
  • Shredded nori, as needed

Dressing:

  • 3 Tbsp. mayonnaise
  • 1 tsp. lemon juice
  • 1 tsp. sugar
  • 1 tsp. Nijiya Tsuyu Tennen

Cooking Directions

  1. Reconstitute the kiriboshi-daikon by soaking in water for twenty minutes. Drain, and squeeze out the moisture.
  2. Mix the dressing ingredients. Combine with the kiriboshi-daikon, sliced cucumber, and umeboshi and mix well.
  3. Mix in white sesame and garnish with nori.

Light Kiriboshi-Daikon Salad Recipe

Light-kiriboshi-daikon-sald

Ingredients (Serves 4)

  • 1 oz. (30g) of kiriboshi-daikon
  • 1 cucumber, sliced
  • 1 can of Nijiya tuna (in oil)
  • 3 Tbsp. ponzu soy-sauce
  • 3 leaves green shiso, finely chopped

Cooking Directions

  1. Thoroughly rinse kiriboshi-daikon and leave in water for fifteen minutes. After draining the water, cook in boiling water for one minute and squeeze out the moisture.
  2. Cut the kiriboshi-daikon into easy-to-eat pieces. In a bowl, add the cucumber and canned tuna. Dress with ponzu soy sauce and mix well.
  3. Refrigerate for 30 minutes to blend the flavors. Serve in a bowl topped with the green shiso.

Gochiso Magazine, Nijiya Market

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