Instructions: My mom makes a salted "pickle" out of daikon greens that is great as long as you
dont mind sodium. She just minces the greens as fine as possible, you can also used
finely julienned/minced daikon root with it. You salt it (sorry this is very unscientific),
mix it with your hands, rubbing the salt "into" the daikon if that makes sense. As juices
come out, you try to "wring" them out and drain... Then refrigerate for a half day or a day.

Another use for the root part is to grate it. It tastes a little different grated than chopped.

Add ginger and soy sauce. Commonly served with tempura or grilled fish in Japan, but I like it by itself too (as long as the daikon is not too mature, otherwise it can be too strong).

By "grated" daikon I did NOT mean grated like carrots or cheese! I dont know the exact English translation, but it ends up looking like applesauce. There is a Japanese tool to grate it this way

("daikon oroshi"), but I now realize I dont know how to make it without using the tool.

It has round holes with protusions for grating surrounding each hole, if that makes any
sense.

Also, I forgot my favorite way to eat daikon: miso soup! I julienne the daikon (or half
moons or whatever), cook in the broth/water til just done before you add the miso.

Stewed daikon is delicious too, it tastes sweeter stewed. Usually with carrot and potato chunks, burdock if you have it....

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