In the Edo period, daikon radish, white rice, and tofu were called the "Edo Three Whites" and were popular among common people. Among them, daikon was used in various dishes as a valuable source of nutrition in winter, to the extent that cookbooks were even published.
The "Edo Side Dish" for November features dishes made with such radishes.
This is "Simmered Daikon with Aonori Seaweed," a delightful dish with the aroma of the sea, featuring simmered daikon mixed with green seaweed.
In Edo, where the sea was nearby, seaweed farming was also thriving, and among them, green seaweed had such a vivid aroma that a product called "Aomaze," which mixed it into sheet seaweed as a luxury item, was even created.
We offer radish dishes that allow you to enjoy such aromas.
