For a Japanese-inspired snack, chop thin medallions of daikon radish, which resembles a white carrot but tastes spicy and astringent. Generously splash the daikon with savory and salty umeboshi vinegar, a plum vinegar that's packed with umami flavor. Sprinkle it with freshly ground pepper or a sesame seed/nori seaweed shake, if you like the oceanic flavor.
Daikon, Umeboshi Vinegar, and Black Pepper
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