The meal is one of the dishes that make up the kaiseki cuisine, Sakizuke appetizer begins with an appetizer, and is located almost at the end of the menu. Originally, white rice was considered the most prestigious, but recently, there are an increasing number of restaurants that offer a variety of "meals" such as seasoned mixed rice, seasoned rice, sushi, porridge, and ochazuke.

This time we looked at rice with radishes, but cooking rice with radishes brings out the flavor of the ingredients and also infuses the aroma of the ingredients into the rice, resulting in a moist finish. When steaming radishes, keep in mind that you will add them to the rice later and cook them until they are still slightly hard at the core. If you don't do this, the flavor and texture of the radishes will be lost when they are cooked. Also, when cooking rice, we add about 15% glutinous rice to the white rice, which makes the rice sticky and smooth, making it easier to eat.

1) Wash and rinse the non-glutinous rice, then leave it for about 2 hours.

② Wash the radishes, steam them, and cook them until the core remains intact. Then, peel off the skin.

③Add salt and a little sake to the kelp stock to taste.

4. Put the non-glutinous rice and kelp stock in a clay pot and leave for about 30 minutes, then add the radishes and start cooking.

⑤ Peel the Yamatoimo and rinse with alum water to remove any scum. Then grind in grinding bowl and season with dashi, soy sauce, sake, and mirin.

⑥ Pour grated yam over the rice and garnish with needle-shaped nori seaweed.