Daikon Salad

This salad will end up looking sort of like an igloo - a half globe of daikon with something hidden in the middle. The hidden something can be pomegranate seeds (our favorite), caviar (lumpfish or flying fish roe), blueberries or some other fresh berry, poached oysters, etc.

A mix of blueberries and any red berry or cherry would make a nice Fourth of July salad.

Grate daikon into long, very thin strips. Marinate the daikon in a little mirin and a little rice wine vinegar. Amounts will depend on how much daikon you have and how you want the marinade to taste. For each serving, squeeze out about a cup of daikon, mound about a third of a cup of the filling on a salad plate, cover completely with daikon in a mound shape so that the filling is hidden.