tag:blogger.com,1999:blog-6670240581789114113.post1407660343636267143..comments2021-11-26T15:58:37.808+09:00Joan Lambert Baileyhttp://www.blogger.com/profile/03115423496781398997[email protected]Blogger4125tag:blogger.com,1999:blog-6670240581789114113.post-15000448562601113702009-11-30T12:14:39.799+09:002009-11-30T12:14:39.799+09:00Hi Cathy! Dashi is a fish-based soy sauce. I would just substitute soy sauce, perhaps, but not fish sauce. I think that would make it taste too fishy. I&#39;ve made it without the dashi for a good friend who has fish allergies, and it works just fine. I upped the amount of soy sauce and miso paste, and we chomped away happily.Joan Lambert Baileyhttps://www.blogger.com/profile/03115423496781398997[email protected]tag:blogger.com,1999:blog-6670240581789114113.post-16250612395055298092009-11-30T12:10:52.168+09:002009-11-30T12:10:52.168+09:00Hey Joan - Angie just made kim chi today with the last of our chinese cabbage and daikon from Garden Works!We planted daikon &quot;down low&quot; and it didn&#39;t make it. Probably needs a lighter soil?<br /><br />I made your sweet potato stew for Thaknsgiving and it was a hit. I love that recipe. Now we&#39;ll try the oden. But what is dashi?<br /><br />cheers!Cathyhttp://froghollerorganic.com[email protected]tag:blogger.com,1999:blog-6670240581789114113.post-70762369029421633522009-11-30T08:23:22.822+09:002009-11-30T08:23:22.822+09:00I know!! I&#39;m hoping to make it next weekend. Teaching doesn&#39;t allow me to get out there in the mornings any more. Tuesday, though, I&#39;m heading over in the afternoon to help start building some new greenhouses. I&#39;ve admitted to no construction ability whatsoever, but they&#39;re still up for having me.<br /><br />I&#39;m becoming more impressed with daikon all the time. I&#39;ll also say that initially I didn&#39;t understand the attraction, but I&#39;m starting to get it. It&#39;s really quite versatile.<br /><br />The karin pear is ripening steadily, and relaxing on our counter. It smells great. I&#39;m hoping to tackle it soon.<br /><br />Thanks for reading, Kevin. We miss you guys!Joan Lambert Baileyhttps://www.blogger.com/profile/03115423496781398997[email protected]tag:blogger.com,1999:blog-6670240581789114113.post-39701049000857641962009-11-29T20:13:58.722+09:002009-11-29T20:13:58.722+09:00How could you miss the harvest? Don&#39;t you know morning work starts at 4am in Japan farms?<br /><br />Nutritional value in-itself is not enormous, but it is an amazing vegetable that lasts all winter without rotting once harvested. So if you wanted to eat something that is not pickled in the old days, daikon and hakusai were your best bet. <br /><br />As far as I can gather, the ones drying are for use in pickling. If people in this area plan to eat them &quot;fresh&quot; in the middle of the winter (as in oden or whatnot), they just keep them dirty and and put them in big straw baskets outside, or, as we do, put them in big miso buckets in the basement.<br /><br />What happened with the karin pear?kevinhttp://www.bastish.net/index_2.html[email protected]