Kiriboshi Daikon refer dried strips of daikon radish; dried, shredded daikon radish from Japanr. Kiriboshi Daikon is made with white daikon radish which are shredded into strips then dried (traditionally in the sun). The drying process brings out the sweetness, and concentrates the fiber and mineral content. It is recorded that 100 grams of Kiriboshi contains 6.6 grams of fiber and 94 mg of calcium, including vitamins B1 and B12 and iron, with only about 20 calories. A handful of Kiriboshi is enough for most recipes, hence it has no calories at all when added to dishes. However, Daikons which has an unusual smell when fresh are more smelly in its dried form, to avoid this smell, they must be soaked in water then drained before cooking. Soaking in water also soften them before cooking. It can be reconstituted either by soaking in cold water for about an hour then rinsed, or by blanching in boiling water for a couple of minutes. Drain away the soaking or blanching water and rinse before using. Kiriboshi Daikon has quite neutral in flavor, and takes on the flavors of whatever dish is cooked. To make Kiriboshi Daikon, just shred up a fresh Daikon into long strips, spread out on a basket and dry in the sun for a couple of days, this is particularly easier to do in summer when there is a lot of sun or by using a food dehydrator if available.

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List of books: Kiriboshi,Daikon