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Japanese radish sprout (Kaiware daikon)
【Characteristics】
Japanese radish sprouts (Kaiware daikon) are sprouted vegetables grown from daikon radish seeds, characterized by a sharp spiciness and a crisp, crunchy texture. Curing them with kombu (kobujime) softens the spiciness, enhances their umami and aroma, and creates a refreshingly light-flavored sushi.
【Nutritional Components】
Radish sprouts contain digestive enzymes such as diastase and oxidase. Diastase, also used in digestive aids, helps break down carbohydrates. Oxidase aids in protein digestion. They are also rich in beta-carotene, vitamin E, vitamin K, vitamin B6, folate, vitamin C, and various minerals.
【Five Methods/Five Colors/Five Flavors】
Boiled/Green (Blue-Green)/Spicy
【Seasoning】
Kobujime, Nori-wrapped, Shiraae
【Terms】
Shiraae: A dish made by mixing mashed tofu with ground sesame seeds, white miso, vinegar, sugar, salt, light soy sauce, and kombu dashi, then combining it with vegetables. This time, only the sauce is used without mixing in vegetables. Traditionally, bonito dashi is added.
Kobujime: Sushi toppings are sandwiched between sheets of kombu and refrigerated overnight. This process infuses the delicate fish flesh with kombu's rich umami and aroma, creating a new depth of flavor. Removing excess moisture also extends the topping's shelf life and improves its texture. The white fish remains the star; excessive kombu flavor would overpower its delicate umami. This technique leverages the fact that combining two umami components—glutamic acid, abundant in ingredients like kombu, and inosinic acid, found in white fish—dramatically enhances the overall umami flavor.