japanese daikon, a common sight

around late summer and during fall, you can eat pickled daikon (japanese radish) until it gets too cold. i`m not exactly sure what too cold is, but i remember not being able to eat the daikon during the long, freezing winter months. it`s my favorite japanese pickled vegetable, with a hint of sweetness in conjunction with a vinegar and earthy taste. they`re delicious, and they`re offered frequently as an appetizer or side dish at restaurants during the peak season. many japanese people farm - particularly in niigata - and tend gardens here. most of my neighbors grow assorted fruits and vegetables, and occasionally one of my teachers will give me some `rabbit food`, as a friend of mine once called those nutritional staples many years ago. after picking the ripened daikon, you must hang it up to dry it out, or something like that. to be honest, i`m just not that sure, but hanging them follows that logic you see. anyways, you see them hanging everywhere.





here`s to happy eating!