Tender Daikon Simmered with Yuzu-Miso Sauce

When cold weather arrives, daikon becomes sweeter and sweeter. When daikon is at its sweetest, this dish is at its best.

The daikon is cooked in gently boiling water for hours, until it can easily be broken with chopsticks. The word furofuki means “to take a hot bath to get clean and warm.” When you observe the daikon cooking, comfortably submerged in hot water in the pot, you can imagine that you are taking a hot bath. The tender daikon is served with a sweetened miso sauce.