Fun way to precise usuba cross cutting

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S

schanop

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It is little red radish tsukemono:

Cross cutting pracice:
tsukemono0.jpg


And the tsukemono press:
tsukemono1.jpg


And half an hour later:
tsukemono2.jpg


Yum yum palette cleanser for fatty bbq dish tonight.
 
This one was simple and straight forward, a tea spoon of salt, two+ tea spoons of sugar, and just enough rice vinegar to cover.

Didn't think about this until I have started preparing boneless rolled chicken roast and saw that I had a bunch of red radish in a fridge.
 
Oh darn.. just noticed auto correct typo.

Meant to say PRACTISE not precise in the title. Eventually, yes. Just a practice for now.
 
I do the same all the time at home (without the press). I like them better as wedges though. The thin ones are nice to garnish a plate with but I don't enjoy snacking on them as much.
 
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