Talking about vegetables and staples, this is the potato of Japan, even though Japanese enjoy their potatoes. The white daikon comes in numerous varieties, the most common in Japan, the aokubi-daikon, has the shape of a giant carrot, approximately 20-35cm long and 5-10cm in diameter.

I cut it, braise it with water an shoyu, and then simmer cook it for a few hours until it is soft enough to eat. During cooking, I add dashi, sake and or mirin to give it the complexity of taste. before serving, I add some kudzu to thicken the sauce to give it a bigger taste.