Daikon - 大根
They are delicious. Working on this picture reminded me that the color green is my arch-nemesis. Do you have a color that you feel is challenging to work with? Or that you do not like?
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Cold Soba Noodles with Dipping Sauce
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On vacation visiting the largest daikon variety on sakurajima, a volcanic island with the world record for daikon size and I feel radishing.
XXL
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I decided to see how fried tofu with greens (my favorite last-minute, cheap and easy vegetarian recipe) does in the cast iron skillet! The tofu comes out with a different kind of crust: thinner, but not as crispy, but harder. More like a skin? And I did cook the bok choy and sauce in a separate sauce pan, so wound up cleaning two pans in the end.
Served over brown rice with sides: burdock root and carrot kinpira, yummy kabocha croquettes again (not homemade), and pickled nozawana greens plus the ponzu-pickled daikon skin that they taught me to make at the sushi place.
(Scrub your daikon thoroughly, peel, cut the skin into bite-sized pieces, and submerge in ponzu in an airtight container. It will last for ages if you only touch it with chopsticks; if you take it out with your fingers, they'll go bad. [I'm not sure why they told me that—maybe I look like the kind of person who needs to be told that....?])
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headcanon that Nene and Sousuke watched "true beauty" in just one night and Nene was complaining about the kin she has in the main character (Sousuke was laughing at her but he knows that he has a kin too in some point)
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don’t mind me, i’m just diggin’ into the ol’ bag of dargon bol fanart. these are the most recent scribbles, from top to bottom: dragon ball r’n’r cast, piccolo and pan, and kale & caulifla striking a pose.
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A radish for me and fifteen of my closest friends I guess
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