2% off Daikon Grater

Kyocera Advanced Ceramic 6-1/2-inch Ceramic Grater

  • Rows of sharp teeth; roots such as ginger...
  • Non-corrosive bowl collects the gratings and...

  • List price: $24.95
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Let's compare with Wada, a Daikon Grater Radish bought from a 100 Y shop and one from a regular shop.

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Chef Tak: Iconoclast and traditionalist

Dashi, a seaweed and fish-based broth used in many dishes, is made from scratch. Daikon, a large Japanese radish, is finely shredded by knife, not by a grater or mandolin. “Some Japanese chefs say 'Americans don't know the difference',” Chef Tak says.

Radishes worth more than a nibble

White radishes – not to be confused with daikon — are 4 or 5 inches long with pale skin and mildly pungent crisp flesh. . Grate them on the large holes of a box grater and then toss in a mixing bowl with the parsley, cumin, lemon juice, oil, salt

Spiralizers, peelers turn veggies into oodles of noodles

I do carrots and daikon radish julienne." Spiralizers of all styles are increasingly available at retailers, from Sur La Table, Williams-Sonoma and Crate and Barrel to Target. Paderno's popular tri-blade tabletop spiralizer was embraced by chefs and

Chef Tak: Iconoclast and traditionalist - TheNewsTribune.com

Source: www.thenewstribune.com

The distinction is clearly important to the chef who takes great pride in his culinary achievements as well as the food he serves to his customers. For Chef Tak, Japanese food is more than the latest trend in sushi. “The food behind the culture is my philosophy,” Chef Tak says. A member of the American Academy of Chefs, he passes on his knowledge to students in an ongoing series of cooking classes. Spend even a few minutes with Chef Tak and it becomes clear he is a man of high standards — for himself, his staff, his customers and his students. He smiles and then says at least he doesn’t hit any of his students like his teachers did him in Japan. HUMBLE BEGINNINGS Takeyuki Suetsugu was just 18 and freshly out of high school when he started cooking in a ryokan — a traditional Japanese inn — in Osaka, a large port city between Kobe and Kyoto. It was at the ryokan that he discovered he wasn’t like the other cooks he apprenticed with. Though the kitchen was overseen by an experienced traditional chef, the others cut corners and paid little attention to presentation. It was the opposite direction Suetsugu wanted to go. “When I worked night time I stayed in the kitchen to learn,” Chef Tak recalls. Soon he was studying cooking at the Tsuji Culinary Academy in Osaka while apprenticing at the ryokan. Japanese food, like much of its culture, was based on tradition leading up to World War II. Apprentices would spend years learning how to cook exactly like their mentors who had learned to cook exactly like their mentors. But like many of his generation in early 1960s Japan, Chef Tak was ready for something new. And he figured America is where he would find it. He also badly wanted to own and drive a car, which Japan had few of in those days. Told he didn’t have enough experience to work in America, Chef Tak first went to France. While working in a Japanese restaurant he also learned French techniques that still subtly work their way into his cuisine. COMING TO AMERICA After returning to Japan in 1967 Chef Tak once again applied for a visa to the U. S. The older, female acquaintance who took him to the U. S. Embassy was also escorting her young niece that day. Minae arrived in America first and was soon working as a server in her uncle’s restaurant in Denver. I didn’t think I would stay forever,” Minae says. With just $135 in his pocket Chef Tak arrived three months later and began working in the same restaurant. The Suetsugus opened their first Washington restaurant, Satsuma Restaurant in Burien, in 1976. In the late 1980s they owned restaurants in Denver. They returned to Seattle to run Nikko Restaurant in The Westin Seattle hotel from 1997 to 2002. In 2003 they opened Bistro Satsuma in Gig Harbor. It was at his Burien restaurant that Chef Tak says he invented the Washington Roll. The maki (rolled style) sushi contains smoked salmon, crab (or an imitation thereof), tobiko (flying fish roe), and apple among other ingredients. The roll was a hit and has been imitated all over the state, Chef Tak says. With chefs preparing sushi in supermarkets today it may be hard to believe that the food was considered as strange as it could get for most Americans in the 1970s. The country was just beginning to discover that sushi, much of which is composed of... The Suetsugus didn’t start serving sushi in their Burien restaurant until two years after it opened. The food didn’t really catch on in Washington until the late 1980s, Minae says. Today maki, or rolled sushi, is a no-holds-barred world of ingredients. But most Japanese think of nigiri, a molded ball of rice with a piece of fish on top, when they think of sushi, Minae says. BEYOND SUSHI “I never forget old style cuisine,” Chef Tak says. Daikon, a large Japanese radish, is finely shredded by knife, not by a grater or mandolin. “Some Japanese chefs say ‘Americans don’t know the difference’,” Chef Tak says. “But we know the difference and we have customers who can tell,” Minae says. From his stock elements Chef Tak says he’s free to create new dishes, such as steamed salmon served with kabocha (Japanese squash) puree.


Essential Cooking Tools: Daikon Grater - Japanese Build a ...
Essential Cooking Tools: Daikon Grater Thursday, May 27th, 2010 Daikon oroshi (grated daikon) is used in many Japanese dishes. It’s used as a flavor enhancer for ...

Amazon.com: Kotobuki Stainless Steel Grater with Well ...
This stainless steel grater with well is perfect for prepping such items such as daikon radish, ginger, and wasabi. Since the small, sharp teeth yield a very fine ...

Bento.com - Japanese graters
bento.com - Japanese food, Japanese cooking, Japanese ... Oroshigane are used to grate daikon radish and ... (Any handmade grater with worn teeth can be ...

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1071758 J daikon grater radish instrument

1071758 J daikon grater radish instrument
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Google Books

The Japanese Grill
The Japanese Grill
Published by Ten Speed Press 2011
ISBN 9781607740667,1607740664
192 pages

American grilling, Japanese flavors: That’s the irresistible idea behind The Japanese Grill. In this bold cookbook, chef Tadashi Ono and writer Harris Salat, avid grillers both, share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso. Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic–Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy...

East Meets West
East Meets West
Published by Douglas & McIntyre 2012
ISBN 9781553658634,1553658639
218 pages

While foodies may flock to Vancouver for dumplings and dim sum, they leave having discovered a wealth of world-class Asian dishes, from sushi to sambar, bánh mì to bubble tea. East Meets West celebrates the distinctive dishes from the best of the city's Asian restaurants. Almost one in five of Vancouver's two million residents is ethnically Chinese, as well as many Taiwanese, Japanese, Koreans, Malaysians, Filipinos, Thai, Vietnamese and Indians whose cooking has influenced the local cuisine. This book compiles signature recipes from the city’s best Asian restaurants, showcasing both traditional Asian foods made with Pacific Northwest ingredients and modern classics inspired by Asian flavors and techniques but designed for contemporary diners. A guide to preparing and serving Asian food...

Cooking recipes

Flash Korean Japanese Style Cucumber and Daikon Pickles
Ingredients:carrot, cucumber, radish, garlic, mirin, chili pepper, rice vinegar, soy sauce

Peperoncino With Daikon Leaves Recipe
Ingredients:poultry seasoning, leaves, garlic, bacon, pecorino, pasta, pasta, olive oil, red pepper flakes

Daikon Radish With Chicken-Korean Style
Ingredients:chicken, red pepper flakes, daikon radish, garlic, vegetable oil, vegetable oil

Golden Crisp Daikon Cake with Spicy Herb Soy Sauce
Ingredients:dark sesame oil, sausage, cilantro, radish, green onion, nonstick cooking spray, flour, sesame seed, soy sauce, sriracha, water

Bing news feed

Added vegan plates just one aspect of the rebooted McCabe's
07/22/15, via Colorado Springs Independent

Daikon radish sprouts gift more nutrition and freshness ... as if dusted with a charcoal briquette or cooked on a grill grate that hasn't seen a wire brushing since pre-renovation days. Back to that overhaul, owner Greg Howard told me just prior that ...

Chef Tak: Iconoclast and traditionalist
07/21/15, via Olympian

Daikon, a large Japanese radish, is finely shredded by knife, not by a grater or mandolin. “Some Japanese chefs say ‘Americans don’t know the difference’,” Chef Tak says. “But we know the difference and we have customers who can tell,” Minae ...

Horse-radish Botanical Names: Cochlearia armoracia Family: Crucifereae
07/15/15, via Speaking Tree

In central and northern Europe, the fresh root is grated and eaten together with cured ham, or cooked or roasted meat. In Austria, at Easter time, cured ham with horse-radish is a traditional meal. In this country, freshly grated horse-radish is frequently ...

Kim chi
Kim chi

I seemed to be buying a lot of that hot Korean cabbage pickle kim chi whenever I go into London, so I decided to hunt around for some recipes on the Internet and make some of my own! Recipe here: www.chow.com/recipes/29505-basic-napa-cabbage-kimchi-kimchee Modifications: I used 1/8 cup old Thai fish sauce + 1/8 cup water. No daikon or salted fish. Next time: probably use the grater for ginger, the chunks are too big. Use 1/2 cup chili pepper. Use a full 1/4 cup fish sauce, the taste will probably be better. It's probably as good as the store-bought stuff (made in-store) at 6 days of fermentation. I started the soaking process last Thursday.

Photo by Biker Jun

Pottery from Tokyo
Pottery from Tokyo

So I got two super cute tea cups, a handmade grater (very very helpful for ginger & daikon, etc), and a much much needed soy sauce container (yaaaay! I've needed one for like 4 years, but I couldn't find the right one). And for super cheap!! These are handmade in Japan! Super good quality! But the competition in this area of Tokyo is so high, so for instance I got the teacups for ¥650 each! The shoyu thing was similarly priced, and I think the grater was... ¥400 or so? I got them for... uh. I forget. I'll need to find my picture of the price. I'll get back to you.

Photo by Debs (ò‿ó)♪