How to Rehydrate Dried Shogoin Radish

Oct 9, 2024

How to use and rehydrate dried Shogoin radish

It is one of Kyoto's most representative traditional vegetables, said to have originated in the Shogoin region of Kyoto in the late Edo period. The large, perfectly round fruit is full of water and is soft but does not fall apart when cooked, and is slightly sweet.

This time, we will introduce three ways to rehydrate dried Shogoin daikon radish. We will also tell you about the texture and recipes you can enjoy with each method, so please try them out.

[Add as is] Recommended for pickling dishes

Rehydration time	0 min
Suitable dishes	Honey-soaked or stewed

In addition to soup and miso soup, it goes well with bacon, so we recommend simmering it in consommé. You can also try it pickled in honey. You can also enjoy the finished daikon syrup with soda or hot water.

[Soak for 1 hour] Crunchy texture with bitter radish flavor

Rehydration time	1 hr
Suitable dishes	Harihari pickles, salads, and pickles

If you soak it in water for about an hour, the crunchy texture of Shogoin Daikon is maintained and the slight bitterness unique to daikon remains. In this state, it is ideal for dishes that do not require cooking, and you can enjoy a refreshing flavor. It is easy to use in simple dishes that make the most of the daikon's flavor, and is especially recommended as a palate cleanser or side dish.

Harihari pickles : After soaking for an hour, the crisp daikon radish can be simply pickled in soy sauce, vinegar, sugar, etc. to make a refreshing harihari pickle. The bitterness of the daikon adds a refreshing accent, making it the perfect accompaniment to rice or as a snack with alcohol.
Salad : When added to a salad, the crisp texture of daikon radish balances well with other vegetables and adds texture variation. By combining it with dressing and oil, you can enjoy a simple yet flavorful salad.
Pickles : By soaking rehydrated daikon in salt or light pickle base, you can make crunchy daikon pickles. They can be made in a short time with a refreshing taste and add color to your dinner table.

[Half-day soaking] Enhanced sweetness and soft texture

Dried Shogoin radish soaked in water for half a day

Rehydration time	Approximately 12 hours
Suitable dishes	Simmered dishes and miso soup

After soaking for half a day, Shogoin Daikon becomes soft, loses its bitterness and brings out its sweetness. In this state, it is ideal for stews and soups, and absorbs the stock and seasonings well, resulting in a strong flavor. It is particularly easy to use in Japanese home cooking, and can be used to create dishes with a deep flavor.

Simmered dishes : When added to simmered dishes seasoned with soy sauce, mirin, sugar, etc., Shogoin radish absorbs plenty of the stock and becomes soft and flavorful. Radish that has been soaked for half a day crumbles easily in the mouth, making it a perfect ingredient in simmered dishes.
Cooked with chicken (Takitan) : Cooking it together with chicken brings together the sweetness of the daikon and the umami of the chicken, creating a comforting home-cooked taste. The daikon absorbs the flavor well, resulting in a rich and delicious dish.
Miso soup : If you add daikon radish that has been soaked for half a day to miso soup, the soft daikon radish will absorb the stock and add depth to the soup. This simple dish has a strong daikon flavor, making it the perfect dish for breakfast or dinner.

Recommended recipes using dried Shogoin radish

Honey-pickled radish : When I was a child, whenever I had a sore throat or felt like I was coming down with a cold, I remember drinking hot water mixed with honey-pickled radish. I recreated that with dried Shogoin radish. Here's the recipe .
Shogoin Daikon Harihari-zuke (pickled radish): It is also recommended to make it into a quick and easy Harihari-zuke style to accompany rice balls. Recipe here

[Summary] Enjoy using the thick Shogoin temple in a unique way

The meat has a fine texture, so when dried it takes on a plump, bouncy texture. In addition, the flavor is concentrated as the moisture is removed, and the subtle, refined sweetness is enhanced. It has a completely different taste from raw.

Dried Shogoin radish can be used in a variety of dishes, with a texture that can vary from crunchy to soft and fluffy depending on the soaking time. If soaked for one hour, it can be eaten raw or as a simple side dish, while if soaked for half a day, it can be used in stews and soups, so try adjusting the soaking time to suit the purpose of the dish.

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Dried Shogoin radish

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Plump and bouncy, rich and sweet

The meat has a fine texture, so when dried it takes on a plump and bouncy texture. In addition, the flavor is concentrated as the moisture is removed, and the subtle and refined sweetness is enhanced. It has a completely different taste from raw.

■ Made with Shogoin daikon, a traditional vegetable from Kyoto ■ Cut into large pieces for a plump, bouncy texture ■ Can be used as is in stews or added to noodles
■ Using it with dried daikon radish adds a different accent to the usual dish.

Shogoin radish

How to use dried Shogoin radish

In addition to soups and miso soups, it goes well with bacon, so we recommend simmering it in consommé. You can also try it pickled in honey. You can also enjoy the finished daikon syrup with soda or hot water.How to rehydrate dried Shogoin daikon

■ It is also recommended to dip it in honey and use it in sweets.
■ The thick texture makes it perfect as an ingredient in miso soup.

Honey-pickled radish : When I was a child, whenever I had a sore throat or felt like I was coming down with a cold, I remember drinking hot water mixed with honey-pickled radish. I recreated that with dried Shogoin radish. Here's the recipe .

Shogoin Daikon Harihari-zuke (pickled radish): It is also recommended to make it into a quick Harihari-zuke style and serve it with rice balls. Recipe here

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