Glossary - Ingredients

Dried daikon strips/Kiriboshi daikon


Dried daikon radish strips that are more nutritious than fresh daikon


Daikon radish sliced into strips and dried in the sun. Give it a quick rinse, then use it for stews, soups, pickles, and salads. When rehydrated, it weighs around 4 times as much when dried. Drying changes the spicy component of the daikon radish to sweet. So the spicier the daikon is, the sweeter it becomes when dried.


More nutrient rich than raw daikon, the dried strips are rich in dietary fiber, iron, calcium, and B vitamins.


Though sold at room temperature, storing in the refrigerator is recommended as they may change color. It can also be stored in the freezer after rehydrating, making sure to thoroughly squeeze out the water.


Quite popular in Japan, and it is said that it spread through Japan during the Edo period (1603-1868). There are a number of varieties depending on the way the daikon is cut and how it is dried.

Cooking Basics

Dried daikon radish strips - rehydrating

Place the dried daikon radish strips into a bowl, add enough water to cover each strip. Rub together to wash until all bubbles are released. After removing excess water, soak in enough water to cover all strips for about 20 minutes to rehydrate. Rehydrating time will vary depending on the thickness and condition of the dried daikon radish strips.

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