Presentation plays a large role when it comes to presenting Japanese dishes. The dishes that the food is served on are usually very elegant and the plating is colorful and precise. A common garnish when serving sashimi is shredded, or grated, daikon radish. The daikon radish is a very juicy, tart and crisp radish used in many Asian dishes. The daikon radish has flesh that is very white, almost translucent in color. The radish is shredded to provide a bed for the sashimi pieces to rest upon. Several delicate cuts are needed to create grated daikon radish for sashimi.
Things You'll Need
Vegetable carving knife
Cut off a section of the daikon radish about 2 inches long using a knife. Wrap the remaining section of radish in plastic wrap and refrigerate.
Peel the daikon radish using a vegetable peeler. Lay the daikon radish piece on a cutting board so that the cut end is facing you.
Make a small incision about 1/4 inch into the part of the radish that is facing up using a flexible knife, such as a vegetable carving knife. Angle the knife so that you can cut the outer layer about 1/4 inch all the way around the radish.
Lay the cut side down on the cutting board and slowly roll the radish keeping the knife blade flush against the cutting board to remove the outer layer. Move the knife along the cut as you roll the radish. Cut in this manner until you reach the center of the radish. Trim away any thick or uneven parts and cut the long sheet of radish into two or three pieces depending on the length.
Roll the cut pieces into tight circles. Make 1/4 inch cuts off the end to create long strands similar to spaghetti noodles.
Separate the strands and place in cold water until ready for use.