Roll-cut daikon tsuma from Rintaro: Food and Stories from a Japanese Izakaya in California (page 51) by Sylvan Mishima Brackett

  • daikon radish

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Bigeye and bluefin tuna sashimi (Mebachi to honmaguro no sashimi); Konbu-cured halibut (Hirame no kobujime); Yellowtail amberjack sashimi (Kanpachi no sashimi); Vinegar-cured mackerel (Shime saba); Charred bonito (Katsuo no tataki)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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