Dining with the Chef

Authentic Japanese Cooking: Steaming Part 2 - Kabura-mushi (Steamed Grated Turnip)

The ice formed on water, or a snowy winter scene. The sweetness of the winter turnip is highlighted by grating it, and it is steamed into an attractive airy mound. Silvery ankake tastes of dashi, and it is accentuated with the heat of the wasabi. It is a very good balance in taste.