1.
grated daikon radish
Daikon radish grated into a fine, juicy pulp. A staple condiment in Japanese cuisine, served alongside grilled fish, tempura, noodles, and many other dishes.
A compound of 大根 (daikon radish) and おろし (grated, from 下ろす meaning to grate). One of the most essential condiments in Japanese cuisine.
Common collocations
- 大根おろしを添える: to serve grated daikon as a garnish
- 大根おろしアート: decorative shapes made from grated daikon
- おろしポン酢: grated daikon with ponzu sauce
- おろし蕎麦: soba noodles topped with grated daikon
Related words
- おろし金: grater (the tool used to grate daikon)
- 薬味: condiment, garnish — the broader category that includes grated daikon
- もみじおろし: grated daikon mixed with chili pepper, creating a red-tinged condiment
Cultural note
大根おろし is believed to contain digestive enzymes that help break down fats, which is why it traditionally accompanies 天ぷら, 焼き魚, and other rich dishes. The tip of the daikon produces spicier おろし, while the top portion closer to the leaves is milder and sweeter.