Bella wrote:
> 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

I watched the apprentice itamae do this at a sushi bar once. The daikon
was first peeled then impaled on a pronged metal shaft, fitted into
something with a blade parallel to the counter top and he cranked out
thin sheets of daikon that were then sliced into thin strips. No idea
what the apparatus is called, I'd check out an Oriental market. Maybe a
better question for rec.food.sushi

Jess