Decorative Japanese radish

'Red Meat’ is not the only beautiful radish. Try other radish varieties like ‘Blue Skin’ too!

Creations by Angélique Schmeinck, CuliAir, Velp (The Netherlands).

Decorative Japanese radish

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Japanese radish (Red Meat radish)

Preparation method

  • Peel the radish and slice into paper-thin ribbons on a mandolin or meat slicer.
  • Cut out circles from the radish with a cutter. Perforate the radish by using a small cutter to cut out small pieces for a playful effect.
  • Place the radish in ice water until use.

Serving suggestions

  • In a composition with sheep's yoghurt, horseradish, capers, and tarragon oil, for example.
  • In a composition with braised rice, bacon, daikon radish, carrot, and spring onion, for example.

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