Dinner, June 9, 2011

Dried daikon radish, when hydrated, tastes like the warm sunshine in the countryside. A dried daikon radish dish warms up your body on a chilly day. A soup is not a requirement for every meal, especially when there is a soupy dish included in the menu.

• Kuromame gohan /rice with black soybeans
• Kiriboshi-daikon no fukuroni /dried daikon radish in tofu packets
• Ra nagaimo / spicy mountain potatoes
• Horenso to papurika no wasabidofu-ae / spinach and paprika in wasabi-tofu dressing

Dried daikon radish is something I always have in stock, and so is usuage thin deep-fried tofu and black soybeans (kept frozen in Ziploc bags).

Black soybean rice compliments well the sunny taste and aroma of the dried daikon radish dish. For color and nutrition, it should be accompanied by something green. I chose mizuna for its spiky texture that contrasts with the soft, tender texture of dried daikon cooked in broth.

Something small with a strong taste is always a nice addition for a change. Ra nagaimo is a mountain potato version of la bai cai, a Chinese spicy hakusai cabbage side dish. Dishes served on the same tray are eaten alternately -- soup, rice, dish A, rice, dish B, soup, dish A, rice, for example. For this reason, including several dishes with different tastes, textures, colors and aromas multiplies enjoyment of the meal.

Now, there did not seem to be enough vegetables in this meal. Green and red seemed good choices. Spinach and red paprika were blanched and mixed with tofu-wasabi paste. Mild tofu dressing with subtle spiciness softens the succulent paprika's edgy sourness.