Kanboshi(Drying the coldest) Daikon (White Radish) is made in Hida Kamioka (The next town of Takayama) the Yamonomura area as a preserved food for winter. Peeled, sliced radishes are boiled and then hung out under the eaves for about a month to expose them to the cool air. The radishes freeze during in the night when the temperature drops down and defrost again in the sunshine during the day. This process is continued until the radishes dry up and turn a rich caramel color. The radishes become very sweet when dried. This is a typical, traditional food in the snow region.
Wow, now doesn’t that look delicious? I really want to try some of these dried diakons. What a beautiful way to preserve your food.
The technique for creating seed balls was developed by Japanese natural farming pioneer Masanobu Fukuoka. Seed balls or seed bombs are very easy to make. The secret ingredient is clay, this holds the seeds and fertilizer together and makes it difficult for birds to eat the seeds before they get ...
Little Mikko and Amaia come for a visit and help me pick the diakons from my boulevard garden. According to Masanobu Fukuoka who wrote One Straw Revolution, diakons are a good plant to help you dig up hard, stony soil. I dug up the area outside our apartment this year and decided to try an ex ...
I've finally put some time into sorting out most of my recipes on flickr, for any of you who haven't been to my flickr page please check it out. It is quite a project, but will help me get organized for the recipe book. As a result, I just realized I haven't posted this favorite, incredibly delic ...
This is a very simple recipe that I made one day while making kimchi, I had left over diakon and carrots. This is really delicious, fresh and crisp. A living food full of enzymes and probiotics. 3 medium organic carrots, julienne
1 medium diakon radish, julienne
1-2" ginger, grated or pounded ...
