Cut the daikon into 10 cm lengths. Using a Japanese mandolin, thinly slice the daikon into 1.5 mm (1/16 inch) thin strips. Julienne these strips, and lightly salt the daikon julienne. Allow the daikon to wilt for 15 minutes, then discard the liquid. Gently wash the salt away from the daikon and pat dry. Gather some of the strands into a bundle about
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