Daikon Miso Pickles

Tsukemono are traditional Japanese pickles, and they are extremely diverse. Some require a massively long fermentation time and lots of prep, others give new meaning to the term quick pickle taking 5 minutes from start to finish. Misozuke are pickles made with miso.

Given our love for miso, and our love for pickles, it is really a surprise we haven’t made miso pickles before. It’s remedied today with this recipe for Daikon Miso Pickles. It is a recipe that can be used for a large variety of vegetables, so once you have your miso base established, you can make continuous pickles.

Similar recipes include Green Apple Pickle, Quick Pickled Radishes, and Quick Carrot Pickle.

Browse all of our Miso dishes and our Daikon recipes. Or browse all of our Late Winter dishes.

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Baked Millet with Ginger, Pumpkin and Daikon

Millet at last is getting the recognition that it deserves, its wonderful healthy properties exposed for all to see. Mind you, most natural foods are super foods in their own right – our current fascination with super foods is simply because the particular trend of the moment is to discover a new’ish ingredient from another cuisine and recognise its health properties. Turmeric. Moringa. Goji berries. Cranberries. And now, millet. Wouldn’t it be a wonderful world if we also discovered the health benefits of, say, turnips, parsley and pepper – those things that are right here under our noses and on our kitchen benches. I love how we widen our choice of kitchen staples through learning about the essentials of other cuisines – but I do get a bit tired of food fashions. Sigh. But back to millet…

There are lots of different millet varieties, but the common one, Pearl Millet is the one that is used in this dish. Certainly, try it with others – foxtail millet, barnyard millet, finger millet. The result will be different, as they cook up differently, but just might be wonderful too. Do try it and let me know. Pearl Millet has different names in the different areas of India: Kambu (Tamil), Bajra (Hindi, Bengali, Odia and Punjabi), Sajje (Kannada), Bajri (Gujarati and Marathi) and Sajja (Telugu). This dish has Japanese style flavourings, but imagine one that subs out those flavours for Indian flavours. Stay tuned, I may just do that.

Brown rice and other whole grains such as millet, barley, oats, quinoa, spelt, rye, and teff are considered by macrobiotics to be the foods in which yin and yang are closest to being in balance, and many macrobiotic dishes are built around these grains.

This recipe has its genesis in the macrobiotic movement. Macrobiotics is not as popular any more, and its yin/yang approach to food is avoided by the mainstream cooks – they are also packed full of less common ingredients such as Chinese toasted sesame oil, seaweeds, umeboshi and tamari. But I love them – they are rustic and homely in style with flavours that are sort of Japanese, but not quite. It is a recipe that comes via a scribbled note in my pile of collected recipes.

Do try this recipe – like tray-baked meals, this one cooks away in a low oven for an hour and a half, without you having to lift a finger. Pure heaven. You don’t have to be on a macrobiotic diet to enjoy it. The millet is cooked with the mentioned macrobiotic flavours, and with daikon (white radish) and pumpkin. I always use Butternut or Jap pumpkin – they are our favourites – but any pumpkin and most squashes will work.

Similar recipes include Daikon Miso Pickles, Salad of Butternut Tataki with Udon Noodles, Barnyard Millet Kitchari, Barnyard Millet with Yoghurt, Escarole Salad with Millet, and Daikon and Pumpkin Curry.

Browse all of our Millet dishes, our Pumpkin Dishes, and all of our Daikon recipes. Or explore our Late Winter dishes.

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Mooli Kachumber | Daikon Radish, Carrot and Coconut Salad

Kachumbers (or Kachambers) are the freshest of salads, crispy and crunchy, in the Indian cuisine. They dispel the myth that Indian does not use fresh, raw vegetables or include salads. Kachumbers are very easy to make, although some can take a little chopping. With a good food processor, the shredding or chopping is made even easier and quicker.

This salad is daikon radish, carrot and coconut – a fresh and lively taste for late Autumn and into Winter in our part of the world. However, daikon and carrots are available year round, so the vivid salad can grace your Summer table too. Yamuna Devi, in her book Lord Krishna’s Kitchen, has a number of these type of salads in the Little Salads chapter.

Similar recipes include Kachumber, Apple and Grape Kachumber, Carrot Sambol, Baked Millet with Ginger, Pumpkin and Daikon, and Chickpeas and Ginger Kachumber.

Browse all of our Daikon recipes and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.

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Mustard Greens with Mooli | Daikon Radish with Mustard Greens

Our local green groceries, run by a cohort of Vietnamese and Middle Eastern families, has recently begun stocking Mustard Greens. So we are making the most of them. Today’s recipe pairs them with daikon, the Japanese white radish that is also used extensively in India. When it is cooked, it loses the intensity of its bite and becomes soft and textural with a slight bitterness that is delightful. Matched with some chilli and the mustardy overtones of these greens, the result is a very morish side dish from India.

Similar recipes include Sri Lankan Mustard Greens with Coconut, Steamed Mustard Greens with Shiitake and Sambal, South Indian Daikon DalMooli and Pumkin Curry, and Daikon Salad.

Browse our Mustard Greens recipes and our Radish dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Daikon Dal | Moolangi Tovve

This delicious dish using daikon radish is from Karnataka in South India. Tovve is a mild lentil dish cooked with ghee in a tamarind or lemon juice based gravy with a simple spice combination. It is similar to dal or rasam (depending how thick the dish is made). Tovve is a versatile recipe and can be prepared with many kinds of dal and vegetables. In fact, Tovve means a simple, basic home-cooked dal that is easily digested. It is a great Winter dish – drizzle a little ghee over the top for extra luxuriousness.

Similar dishes include Baked Millet with Ginger, Pumpkin and Daikon, Mustard Greens with Mooli, Daikon Radish and Pumpkin Curry, and Daikon Salad.

Also try Kancha Mung Dal, Mung Dal with Ghee and Spices, and Mung Dal with Coconut Milk.

You can browse all of our Radish recipes and all of our Dals. Our Indian dishes are here and our Indian Essentials here. Or browse our Late Winter dishes.

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Pickled Jicama

Jicama is not a cheap vegetable, but boy it is good, and one Jicama will often make 2 or 3 dishes. A couple of salads for example. Or just eat it on its own with salt and lime juice.

The jicama I picked up today from the local Asian Grocery is young and beautiful. It must be the beginning of the Jicama season. Never choose one that is wrinkled, damaged, with mouldy or sunken spots. Ewk!

This recipe is a quickish pickle that will sit in the fridge easily for a week or more. So just adjust the recipe to the amount that you think you will eat in that time.

Try these other Jicama recipes: Jicama and Green Mango Salad, Jicama with Coconut Milk, or Jicama Sticks with Spices.

Are you after other interesting pickles? Try Daikon Miso Pickles. Pickled Lemons, Pickled Quinces, and Cumquat Pickles.

All of our Jicama recipes are here, and all of the Pickle recipes here. Or take some time to explore our Late Summer recipes.

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Asian Lightly Pickled Cucumber and Tofu Salad

Parts of Asia, from China to Thailand and Singapore, even Bali, have amazing salads of the freshest of vegetables with handfuls of herbs. This salad celebrates that tradition, with ingredients from Japan, China and S.E. Asia. It is a bit of work, truth be told, but it makes such a great salad to take to a large gathering, BBQ or picnic. Not quite a Buddha’s Salad, it is so dynamic it is also wonderful eaten on its own as a course, or a light lunch, perhaps accompanied by some Chinese steamed rice.

The vegetables are all slightly pickled, the tofu is marinated, and the herbs are plentiful. Look for unusual ingredients in your local Chinese or Asian grocery shop.

This recipe is a little similar to Kylie’s Asian Herb and Sesame Salad, although they come from different sources. Both are worth trying if you enjoy slightly pickled salads. You might also like Cucumber and Red Radish Slightly Pickled Salad, or Slightly Pickled Mushrooms in Tamari and Sesame Oil. Also try Asian Style Greens with garlic and Sesame.

Feel free to browse recipes from our Retro Recipes series – these are vegetarian recipes from our first blog, from 1995 – 2005. You might also like all of our Tofu recipes and all of our SE Asian recipes. All of our Salad recipes are here. Or spend some time to explore our easy Late Summer recipes.

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Plain Kuzhambu | Kottu Kuzhambu | South Indian Vegetables with Spicy Gravy

This plain kuzhambu is milder than some others, but is anything but plain.

Meenakshi Ammal’s Cook and See books, has a Plain Kuzhambu (Kottu Kuzhambu) in Book 1 of her 4 book series. The Plain Kuzhambu is milder indeed, but is anything but plain. It is a gravy like dish without the toor dal, and with the addition of vegetables. I used pumpkin. Kottu, meaning plain, indicates the presence of vegetables but without cooked lentils.

This recipe is very similar to Vatral Kuzhambu, but uses fresh vegetables instead of dried ones (vathal).

You can find recipes for the other Kuzhambus here, including Green Chilli Kuzhambu, Fenugreek Kuzhambu, and Masala Kuzhambu with Gram Flour Vadai. If you are looking for traditional Sambar Recipes, they are here – the list includes the Kuzhambu Recipes. Or explore our Indian dishes here and here. Other Winter recipes can be found here and here.

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Mooli and Golden Pumpkin Curry | Daikon Radish and Pumpkin Curry

A delicious Indian Curry using Daikon and Pumpkin.

An underused vegetable, Daikon Radish or White Radish is the feature of this curry. Mixed with Butternut or Jap Pumpkin, it is a golden delight. Potatoes can be used instead of daikon.

Similar recipes include Daikon Miso Pickles, Baked Millet with Ginger, Pumpkin and Daikon, Spicy Pumpkin, a great Pumpkin Soup, Mustard Greens with Mooli, and a Daikon Salad.

Read more about Daikon Radish here, and there are more pumpkin recipes. Or browse our Indian Recipes and our Indian Essentials are here. Be inspired by our easy Early Winter recipes too.

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Daikon Salad with Coconut and Nigella Seed | Mooli | White Radish Salad

Daikon radish, often over looked, is the star of this salad. It can be made with red radishes too.

Daikon is great in freshly squeezed juices to add a touch of spiciness, but other than that it is often left sitting abandoned in the bottom drawer of the fridge. No longer. Here is a salad to make daikon shine! Summer goodness, oh yes.

You might also like Daikon and Pumpkin Curry, Baked Millet with Ginger, Pumpkin and Daikon, and Mustard Greens with Mooli.

All of our Radish recipes are here. Or try our Salads too. Be inspired by our Late Spring recipes.

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