1365 Osage Street
Denver, Colorado 80204
303-595-3666
info@domorestaurant.com
This side dish holds a wealth of Japanese tradition. Renkon, kiriboshi daikon, suki konbu, and various beans are not well known and don’t enjoy the notoriety of many vegetables. They are, however, traditional foods that have sustained the Japanese people throughout history. Domo Restaurant offers this hearty side dish so that diners can experience not only the sweet and gentle flavors but also the proud traditions of the Japanese people.
There are not many vegetables that are both as practical and elegant as the lotus water lily. Every part of this plant can be a delicious ingredient for cooking and has many powerful medicinal properties. The flowers of this plant are graceful and beautiful. The ancient people honored this plant for symbolizing purity, beauty, vitality, enlightenment and perfection. Renkon (lotus root) is a tuber of the lotus water lily that grows in the soil beneath ponds and lakes in Japan and other warm regions of the world. When cut in a cross section, the lacy root is so artistically appealing, diners are often eager to learn its name.
Renkon is believed to cool the blood by constricting blood vessels. Renkon juice may stop bleeding in the digestive tract and nose bleeds. It is also said to be an appetite stimulant.
renkon-lotus root
kiriboshi daikon-dried daikon radish
Preserved foods, especially sun-dried foods have concentrated nutritional value and intensified flavors. They are still used today, evidence of the hard-earned wisdom of forefathers who learned techniques for survival without today’s technology. The merits of sun-dried foods are noteworthy. Sun-dried foods are light to carry, easy to pack and store, last longer and are actually fortified by the sun-drying process.
Grapes become raisins, plums change to prunes, and fresh daikon radish is converted to kiriboshi daikon. In the days of old, making kiriboshi daikon was part of surviving long winters in Japan. Our ancestors probably were unaware of the nutritional makeup of dried kiriboshi daikon; they just knew that it provided them with essential nourishment during seasons when other fruits didn’t grow.
A small portion of 3.5 oz. (100 grams) of kiriboshi daikon is said to be the nutritional equivalent of 4.5 pounds (2,000 grams) of the fresh daikon radish. It is an excellent source of dietary fiber, calcium, iron and potassium. It also provides a good amount of zinc and B vitamins.
One serving of RENKON to KIRIBOSHI no NIMONO provides
approximately:
65 calories (3%), 15 grams carbohydrates (5%) , 3.8 grams dietary
fiber (15%) , 2.2 grams protein, 0.3 grams fat, 0 % cholesterol, 5%
Vitamin A, 3% vitamin C, 10% iron, 62 % potassium, 15 % sodium, and 10 %
calcium,.
Supplier: Nishimoto
Trading Co. H-Mart, Shamrock
Product origin: USA,
Korea, Japan, China