Decorative Japanese radish
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Japanese radish (Red Meat radish)
- 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.
- 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.