Steamed Radish with Pungent Bean Sauce

Furofuki Daikon

Preparation info
  • Serves


    • Difficulty


Appears in
An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

This dish is a cold-weather classic in its native land and I think you’ll find it just as comforting and tasty here in the United States. The clouds of fragrant steam that billow forth from this dish remind the Japanese of their deep hot tubs (ofuro). They must blow (fuku) away the steam in order to eat the deliciously sauced radish, hence the name furofuki, or “steam bath blowing,” radish.