Ingredients
- Daikon: 170 g
- Carrot (choose a red Kyoto carrot if available: 40 g
- Cucumber: 120 g
- Squat sun-dried persimmon: 1~2
- Water: 3 cups/600 ml/cc
- Salt: 1 tablespoon (for salted water)
- Japanese sake: 5 tablespoons
- Salt: １/２ teaspoon
- Light soy sauce: 1~2 teaspoons
- Rice vinegar: 2~3 teaspoons
Description
Persimmons Are Still Found Anywhere In Japan And More And More Abroad. Sweet They Might Be But They Do Provide A Great Taste When Combined In Salads With Supposedly Sour…
Cook Eat Share
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter