著者

倉田 美恵

出版者

福山市立大学

雑誌

福山市立女子短期大学紀要 (ISSN:02866595)

巻号頁・発行日

vol.39, pp.33-42, 2012

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Japanese radish shredded and dried is an excellent preserved food ingredient. It fits to a variety of other ingredients e.g.deep-fried Tohu "ABURA-AGE", carrot, etc., especially by simmering. It can also be easily rehydrated and served without cooking. Even the water used to soak the dried radish is a good stock. Its nutrient composition is rich in fiber and minerals e.g. calcium and iron;low-fat and low-calories. The characteristic of Kiriboshi-Daikon has much more possibilities in today's diet. In this modern society with diverse foods issues, we are bound in duty for further utilization of such possibilities.