By Danny Chu
The distinct aroma of shungiku leaves is akin to the incense that is burnt in temples to purify the meditation room. The crunchy daikon gives body to this simple side dish.
To prepare the sesame dressing, add all the ingredients in a bowl and mix well.
Rinse shungiku leaves and drain dry. Remove thick stems and discard. Chop the leafy parts into bite-sized pieces.Peel and cut daikon into bite-size wedges of