We recently made a trip to San Francisco’s Japantown to pick up snack food that we prefer to buy there. Before shopping, we sat down with some sushi in the Peace Plaza enjoying some sun and the cherry blossoms.
As we bit into a piece of maki, the earthy crunch of daikon radish popped out, complimented by the bite of wasabi and sweet saltiness of nori. We began to wonder if we couldn’t make this into something else to go with a more western style dinner we had planned.
A side salad seemed like the best way to go, keeping the simple flavors together while making a vibrant compliment to a main course. We opted to dice the daikon and make a vinaigrette with ginger and wasabi. All the ingredients were less than a block away at Nijiya market. The result is earthy and spicey and at the same time recalls the maki roll we had in the plaza.