Musashi wrote:

> "Dan Logcher" > wrote in message ...
>
>>Musashi wrote:
>>
>>
>>>"Dan Logcher" > wrote in message ...
>>>
>>>
>>>>So I steamed up the ankimo, and it came out pretty well.
>>>>It would have been better had I remembered to buy the
>>>>ponzu sauce. Doh!
>>>>
>>>>Only problem was I didn't have saki, only sushi mirin
>>>>which was way too sweet. So I need to make another run
>>>>to the market.
>>>>
>>>>BTW, Dave.. it didn't stink up the house all that much
>>>>since I wrapped it in plastic and then in foil.
>>>>
>>>Congrats Dan. Yes, I tend to use the traditional cheesecloth in which case the smell
>>>in the kitchen will be stronger than if you use the more modern method of platsic wraps
>>>and/or aluminim foil.
>>>
>>
>>It make it easier to shape it into a tube also..
>>
>>
>>>Did you make momiji oroshi?
>>>
>>a what?
>>
>>--
>>Dan
>>
>>
>
> Winter is the season for sweet juicy daikon. Since I usually make ankimo at least once or twice
> every winter, I make my momiji oroji and freeze it. I find that it seems to freeze well,
> and I take it out whenever I need it, like for Hirame sashimi.

ah ok, the shredded daikon? Or is that something else?

--
Dan