Easy to use Japanese grater for Daikon Oroshi.

Daikon (大根) is a Japanese word for radish. In Japan, many types of pickles are made with daikon roots, including takuan and bettarazuke. Daikon roots can be served raw, in salads, or as sashimi's tsuma. Especially Daikon-oroshi (大根おろし) is grated daikon, which is frequently used as a garnish and often mixed into various dippings such as ponzu, a soy sauce and citrus juice condiment. Daikon Oroshi (大根おろし) is a food made from ground radish (大根, Daikon) with a fresh and tangy taste. In Japan, it is served with grilled fish, etc. In most cases, it is used as a type of yakumi (flavor that enhances the taste of food) that enhances the taste of the menu and stimulates the appetite.

How do you eat Daikon Oroshi?

Isn't most of the time visitors to Japan meet with Daikon Oroshi when they order grilled fish at a set restaurant, or when they order tempura dishes?

Daikon Oroshi is yakumi, so Japanese don't eat it as is. It is eaten with the main side dish or mixed with other seasonings. For example, in the case of grilled fish, eat the well-dried fish flesh and daikon oroshi with chopsticks. The original taste of fish and the taste of daikon oroshi are mixed to create a clean taste. Also, sprinkle a little soy sauce on the daikon oroshi and eat it with the fish. The daikon oroshi served with the tempura is mixed with the dipping sauce. This method also enhances the flavor of the fresh daikon oroshiga tempura sauce.

The Power of Daikon Oroshi, Not Just Delicious

Raw radish contains digestive enzymes such as amylase, protease, and lipase. However, the enzyme is weak against heat, so it must be eaten raw to show its power. Adding daikon oroshi to oily tempura and back blue fish is very efficient, clean and tasty.
Stewed food or nabe with plenty of daikon oroshi looks like “sleet”, so “misoreni” or “misore nabe” It is also called “Mizore-washed (Mizore-washed)”, and the daikon oroshi is also called “Mizore-washed”. Also, "Oroshi Soba" and "Oroshi Udon" are served with plenty of Daikon Oroshi. When used as yakumi, it is used not only for grilled fish, but also for Japanese style hamburgers, Japanese style steaks, and sashimi.

Let's make delicious Daikon Oroshi!

Try Daikon Oroshi and if you like it, let's make it at home! It's simple to make. You can grind it with a grater, grind it with a blender, or make it with a daikon grater. The taste of Daikon Oroshi depends on what part of the radish is used, how it is prepared, and how much moisture is left.

Since ancient times in Japan, it has been said that "If you get angry when you grind a radish, it will taste spicy." However, if you want to make the daikon oroshi spicy, you need to grind the radish by placing it on a grater at a right angle to it. Conversely, when making sweet Daikon Oroshi, you need to put the radish on the side and grind it in a gentle circular motion.

Radishes are a juicy vegetable when ground. If you use it as it is, the taste of the dish will fade, but if you hold on to too much moisture, it will become crumbly and tasteless. Put it in a mesh and press it with your hand to squeeze out the moisture, and then when you hold it with your finger, the degree to which the juice drips is just right.

Also, there are dense steel plates and large-sized steel plates. If you grind it with a fine grater, you can make it crispy, and if you use a large grater, you can make it crispy. Fluffy daikon oroshi goes well with light egg rolls or somen noodles, and crispy daikon oroshi goes well with grilled fish, and it is delicious even if you put it on a salad as it is. And it smells over time, so let's make it fresh and eat it while it's delicious!