There is no food quite like daikon, a Japanese radish. It sounds simple and it is, but daikon is an amazing versatile vegetable. In Japanese cuisine, various pickles are made with daikon and in my case, I enjoy to simmer daikon by taking some water and soya in a pot and low temperature cooking it to braise the radish. I add some kumquats and later on, at the finish I use konbu and katsuobushi to give the flavor of a more completed dashi. You need to pay careful attention to the cooking to get it just right. I check it with a 1mm inox skewer to test its readiness.