When I find daikon 大根 with the greens still attached like this (below), I know the daikon is very fresh since the greens are the first to go–wilting very quickly. Diakon is usually sold with the greens trimmed off. Not that the greens are anything special, however, when I see the fresh greens still attached, I have to use it somehow since it is rather a rare event.
For two servings of miso soup, I used two stalks of daikon greens and one half inch round of daikon. I finely chopped the greens and briefly blanched them then shocked them in ice water and squeezed out the excess moisture. I sliced the daikon rounds thinly, then julienned (below).
In addition to usual stuff such as seasoned shiitake and kanpyou, the futomaki contained boiled spinach (no seasoning) and pink and sweet fish flakes called “sakura denbu” 桜田麩. (The pink fish flakes reminded me of the futomaki my mother used to make since they were one of the ingredients she used).The Japanese omelet was made in a very amateurish way. The rice lacked any vinegar taste. Since unlike Daruma this grocery store does not have a kitchen I suspect this was made for the store by someone such as the wife of a Japanese visitor working nearby. Of course, I could have made it myself but the convenience of buying some for lunch is nice.