Kiri Boshi Daikon/切干し大根

Japanese Food
Left:  Home-made wari boshi daikon
Right:  Home-made kiri boshi daikon, which I made with the julienne peeler I recently bought
Top:  Store-bought kiri boshi daikon for comparison
左: 自家製割り干し大根
右: 自家製切干し大根(最近買った千切りピーラーで作ったもの)
上: 比較のため市販の切干し大根
The wari boshi daikon took two days to make, while the kiri boshi daikon took one day, both in my workroom.
割り干し大根は作るのに二日、切干し大根は一日(ともに私の仕事部屋で)かかりました。
My wife simmered the kiri boshi daikon with dried shiitake, carrot, and uchi mame (lit. bean beans).
妻は、切干し大根を干しシイタケ、にんじん、打ち豆と一緒に煮ました。
The home-made kiri boshi daikon was a great success.
自家製切干し大根は大成功でした。

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