-
1
I came up with this recipe to decorate the following oshizushi:.
-
2
Slice off a 1 cm thick round of daikon radish, slice it into 2 half moons.
-
3
Using a sharp knife, make a slit down the center from the flat edge to make pockets.
-
4
Cut the florettes from a thin slice of daikon with flower-shaped cutters.
-
5
I prepared two half-moon slices each: two from a green skinned (aokubi) daikon, and two from a white daikon.
-
6
Then, I peeled the skins from one of each (to see how the color differs when pickled.)
-
7
The red marinade is plum vinegar, and the white is a strong salt water.
-
8
The photo was taken after letting them pickle overnight.
-
9
The florettes on the right are a light pink color.
-
10
These are made with peeled daikons.
-
11
The color seeped in well.
-
12
Pack the pockets with sushi rice.
-
13
With the skin on the daikon, the color doesn't seep in well.
-
14
The small flowers absorbed the color, so they add a nice touch.
-
15
One of the heads is a gingko nut.
-
16
For details, see the following:.
-
17
You could also use amanatto.
-
18
The other head is made from a soy bean.
-
19
See the following recipe:.
-
20
The daikon pickled in plum vinegar turn out very sour and salty, so if eaten, will give you a surprise.
-
21
Using a large white and red kamaboko would be fuss-free and tastier.
-
22
The 'bonbori' lantern ornaments are made from cherry tomatoes.
-
23
The cucumbers in Step 9 are made by carving into the center in a zig-zagged pattern with a sharp-tipped knife.
