Daikon boshi

Preparing and smoking the daikon in this way gives it a deep layered character. Drying the daikon creates a pleasant chewy texture. Based on the Japanese pickling technique used on ‘ume’ plums (umeboshi), but using daikon instead.

Creation by Eelke Plasmeijer & Ray Adriansyah, Locavore, Ubud, Indonesia.

Makes 1.