All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Kuzukiri to daikon, kani no sarada / kudzu arrowroot starch noodle, daikon radish and crabmeat salad, with citrus-flavored soy sauce dressing

Cold, clear kudzu noodles have a pleasant slippery and chewy texture. The soft spiciness of fresh julienned daikon radish adds a refreshing punch, while local Dungeness crab works as an accent in the dish. Versatile citrus-flavored soy sauce dressing ties everything together.

1/2 of recipe:
100 calories; 5.6 g protein; 1.2 g fat; 15.8 g carbohydrate; 15.5 g net carbs; 198 mg sodium (with ponzujoyu made with 50% reduced-sodium soy sauce); 20 mg cholesterol; 0.5 g fiber

30 g kuzukiri kudzu arrowroot starch noodles
2-3 cm daikon radish (64 g in photo)
Small handful (50-60 g) crabmeat (67 g in photo)
Tiny handful kaiware daikon radish sprouts (4 g in photo)

For citrus-flavored soy sauce dressing
1 tbsp ponzujoyu citrus-flavored soy sauce
1 tbsp dashi
1/2 tsp olive oil


Cook kuzukiri according to package instructions.

It typically needs to be boiled for 15 minutes or so until noodles become clear (no opaque lines inside).
If unsure, bite and check texture.

When done, drain and soak in cold water. 
When cold, drain.


Meanwhile, mix all ingredients for dressing, and set aside.


Peel, slice and julienne daikon radish.
Cut kaiware daikon in half (optional).

Mix with daikon, cover and refrigerate until ready to finish preparation.


When ready to assemble, add crabmeat and kuzukiri to vegetables, and mix well.

Immediately before serving, pour dressing, mix well, and serve in bowls.
(If not serving within 5 minutes, pour 1/2 or 1/3 of the specified amount, and check taste and adjust before serving, or pour dressing at the table before eating.)

  • Increase the amount of olive oil for a more typical salad-type result. The above is somewhere between sunomono and a common salad.
  • When sesame oil is used instead of olive oil, this dish has a deeper, richer taste. Select oil according to the effect you want and matching with other dishes.
  • Black pepper, taka no tsume red chili pepper or fresh pepper (sliced or grated) is a nice addition to the dressing.
  • Other recommended ingredients include kyuri cucumber (julienned), kabu Japanese turnip (julienned), radish (sliced or julienned), nagaimo Chinese yam (julienned), mitsuba, hakusai napa cabbage (especially white section, fresh or blanched/microwaved, julienned), mizuna, mibuna, arugula, shungiku garland chrysanthemum, cress, celery (julienned), kinsai, carrot (fresh, finely julienned), kabocha pumpkin (fresh, finely julienned), jicama (fresh or blanched), rutabaga (fresh or blanched), shiso perilla leaves (julienned), myoga ginger buds (julienned) and kinshitamago julienned egg crepe.
  • For the sodium figure of this dish, crabmeat is the major component. When using 50 g (25 g each serving), the sodium figure goes down by around 40 milligrams.
  • Store-bought ponzujoyu can be high in sodium (350-400 mg per tablespoon); the homemade ponzujoyu above contains 230 mg sodium per tablespoon. 

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