KNIFE COLLECTIONS
NATUR
AOMORI HIBA
KASHI
SAKURA
BLACK PERSIMMON
GHOST
FURU
KULUR
STRATUS
KNIFE TYPES
GYUTO CHEF
SANTOKU
PETTY
VEGETABLE NAKIRI
BREAD KNIFE
KITCHEN TOOLS
FISH TOOLS
VEGETABLE TOOLS
JAPANESE WHETSTONES
KULUR ROLL
KULUR ROLL
K-LAB
FOOD STORIES
COOKING LAB
SHARPENING LAB
SKILLS LAB
STORES
SHOGOIN DAIKON
A Kyoto heirloom vegetable famous for its snow-white, dense, crunchy, tender and juicy core. Distinguishable from other daikons by its round shape, shogoin daikon’s develops a special texture Japanese call shaki-shaki after pickling in a simple brine. Yuzu flavored daikon tsukemono are one of the famous foods found in year-end oseichi boxes that make their way to the tables of Japanese households. Lemon is now in season so today we use fragrant lemon!
.
FARM TO TABLE
YAMAKINU PETITE FARM
Ibaraki, Japan
Choosing the Best Vegetable Knife
Choosing the best knife for cutting vegetables it is important to consider the size of the vegetable and the intended result. In the case of shogoin daikon we want a thin slice that is easy to eat. When whole the this daikon is very wide. A knife that is tall across the blade yet thin and sharp will create the best result. Nakiri and Kamagata usuba are designed for this type of job. Nakiri is double bevelled and easiest to use for a beginner. Kamagata usuba hails from the Kansai area of Japan (Kyoto Osaka Kobe). Usuba is single side and offers greater precision as its blade is designed to lift away as you slice. Because of this the slice will have a better texture or mouth feel.
How to Choose Daikon
Choosing the best daikon can be a challenge for those unfamiliar with this special ingredient. First step is to find a great farmer that is passionate about vegetables. Farmers make great teachers as they know vegetables better than most. Farmers markets like the Aoyama Farmers Market attract the best talents as chefs and gourmet customers in cities want quality. At the market stall look for daikon with a nice clean shape then pick it up. It should feel heavy with a firm feel. It doesn’t have to look perfect as we will remove the peel.
Support Our Farmers
Shogoin Daikon ….. Yamakinu Petite Farm (Ibaraki)
Wild Flower Honey ….. Ome (Ome Farm)
Lemon ….. Kumamoto (Mitsui Natural Garden)
Sea Salt ….. Echizen
Kombu ….. Rishiri Island / Rausu / Hidaka Hokkaido
“Kyoto heirloom vegetables are known as Kyoyasai
Shogoin Daikon is revered for its snow-white core
Texture is crunchy, tender and juicy”
Serving Shogoin Daikon Pickles
In Japan pickles are called tsukemono つけもの and most often accompany the closing course of a meal. Steamed rice, miso soup and pickles are the classic ending to a meal both at home and in kaiseki restaurants. Pickles offer unique flavors and pickles that can be subtle or intense, depending on the flavoring and fermentation. Our shogoin daikon pickles recipe has a very short brine time with fresh citrus flavors and crunchy textures. Serve Japanese style with steamed rice and soup for a classical meal. French bistros often place a bottle of gherkins on the table at the beginning of the meal and you could certainly do the same to add a fun element to the meal. Simple lunches like sandwich and soup would also go well with Shogoin Daikon pickles. Enjoy!
