Momiji Oroshi: Grated Daikon Radish with Red Chili Pepper
Momiji (もみじ) is the Japanese word for the maple leaves that turned red in the autumn season, but do you know what Momiji Oroshi (もみじおろし) refers to?
If you already know Daikon Oroshi (大根おろし: grated Daikon radish), picture one with a red color like Momiji in your mild. Yes, that’s Momiji Oroshi. But where does the red color come from?
Momiji Oroshi (もみじおろし)
For the unfamiliar, Momiji Oroshi is a traditional Japanese condiment consisting of Daikon radish grated with Takanotsume pepper, whose red tint comes from the hot red chili pepper.
Traditionally, Momiji Oroshi is made by grating peeled daikon radish with seeded Takanotsume pepper embedded in it, as this Japanese site demonstrates.
But instead, you can effortlessly prepare Momiji Oroshi using Ichimi Togarashi ground red chili pepper as a substitute, as listed below.
- First, peel the Daikon radish and grate it.
- Then, lightly squeeze the grated radish to remove excess water.
- After adding your desired amount of Ichimi Togarashi, mix it with the grated radish.
- Now it’s ready to use!
Momiji Oroshi is a uniquely spicy, refreshing condiment and goes well with almost anything from meat & fish dishes to tofu and natto.
So if you are interested, why not try it? The Japanese condiment will give what it touches a pleasant change of taste.