Bottom of daikon near the leaves is the best, sweet. Front near the root is not nice and spicy.

大根きんぴら Stir fry daikon?
Slice 大根 and にんじん into thin strings, pan fry with oil, add soy sauce, mirin, dry chilli (cutted) and 焼きいりごま

柚子大根 Yuzu daikon

Cut daikon into 1cm x1cm x 4cm (3 fingers wide/long) sticks, leave it in salt (use finger to try the flavour, a bit salty is fine) for 1-2 days.

Discard the water came out from daikon when it turn soft, add vinegar about 1/4 of daikon enough to flavor, a bit of sugar and thin slices of yuzu skin. Amount of sugar and yuzu changes with different daikon.

* this is last year note somehow, mom doesn’t remember she had done such thing. (Make だし – sugar, (milin and sake maybe), yuzu skin cut to small pieces, boil well and add to daikon and leftover yuzu skin.)

紫大根のおろし

Mash daikon and add かつお、ちりめんじゃこ、ポン酢や醤油

粕汁

Boil water with 昆布 on small fire, while grilling salted salmon. Slice daikon and carrot, cut ちくわ to half and then slice.

Break 酒粕, mix with だし by sift and make paste.

Peel salmon, take small bones out and put big bone in as だし source. Add meat daikon carrot and ちくわ.

Mix miso(?) by sift, serve with 水菜 in red bowl.