Daikon Sumiso Ae ( Turnips in Miso Sauce)

Mrs. James Yamane

• 4 cups daikon, cut like match sticks
• 3/4 pound fish, sliced thin (white meat fish, such as ulua, ono-ono, uku, kajiki, is preferred)

Salt daikon lightly and let stand 15-20 minutes. Squeeze out water lightly.
Put daikon and fish in sauce and mix well. Grated or finely slivered ginger may be mixed in or sprinkled on top.

Sauce:

• 1/2 cup miso
• 2 tablespoons sugar
• 2 tablespoons vinegar
• 1/2 teaspoon gourmet powder

Put sauce ingredients in suribachi and grind well.