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大根の葉

今朝は６時起き。なんだか、歳をとったせいか、時差ボケなのか、最近は起きる時間が徐々に早くなっています！？！もうオヤジだな・・・。（笑）

Woke up at 6am. I'm wondering if it's jet-lag or is it me getting older...as I keep waking up earlier by the day.

さて、朝っぱらから“食”についての話ですが、皆さん大根の葉っぱはどうしてますか？アメリカではなかなか質の良い大根が買えないのに、去年だったか日本のニュースで大根が大量に収穫しすぎて捨てている、と言うニュースを見た時はおったまげました！

Well...I'm going to talk about food although it's still early in the morning. Today's theme is about Daikon which is a Japanese radish. It's very hard to find a good quality daikon here in US and I was very surprised when I saw a news in Japan last year, that said the farmers were throwing away tons of Daikon because they have harvested a lot more than needed...

こちらの日系スーパーで大根を買う時は、あえて葉っぱが沢山付いていて鮮度が良さそうなのを選びます。んで、その葉っぱをどうするかと言うと、フライパンで煎って水分を飛ばし、鰹節と胡麻油をいれて、最後に醤油をかけて、「大根の葉ふりかけ」を作っています。

When I but Daikon here at the Japanese Super Market here in LA, I look for not only a fresh quality daikon, I also make sure that there is a lots of leaves on it. The reason why I choose the ones with lots of daikon leaves is because I love making daikon furikake, which you can make by pan frying the leaves and adding bonito flakes and some sesame oil and soy sauce.

このふりかけでご飯３杯はいけちゃいますよ〜！（笑）ぜひ葉っぱは、捨てずに食べましょ〜！

You can eat at least 3bowls of rice with the Daikon Leaves furikake! It's hard to explain how it tastes but definitely worth a try!!