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)

Momiji Oroshi

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.

Grate Daikon Radish

But instead, you can effortlessly prepare Momiji Oroshi using Ichimi Togarashi ground red chili pepper as a substitute, as listed below.

  1. First, peel the Daikon radish and grate it.
  2. Then, lightly squeeze the grated radish to remove excess water.
  3. After adding your desired amount of Ichimi Togarashi, mix it with the grated radish.
  4. Now it’s ready to use!


Grilled Saury (Sanma) with Momiji Oroshi

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.

Natto with Momiji Oroshi


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.