"Bella" > wrote in message
om...
> We love eating daikon, but for the life of us cannot duplicate the
> daikon served in Japanese restaurants; those lovely, long silver
> strands. We have used cheese graters, peelers, and a so called
> Japanese grater, but we either end up with a pulpy mush or "fat"
> strands quite unlike the restaurant fare. Does anyone have a product
> or technique they can suggest? Drying and salting suggestions are
> welcome.
>
> Thanks, Bella

You can get a special daikon shredder at most Japanese markets. Shouldn't
cost more than a few $. Looks like a small mandoline and is specialized to
make just the right size julienne shreds.


--
Peter Aitken

Remove the crap from my email address before using.