By MITSUKO NAGASAWA/ Senior Staff Writer
December 30, 2020 at 08:00 JST
PHOTO C: When parboiling, the daikon radish will become soft after about 10 minutes even if the heat is so low that the surface of the water moves only slightly. This way, the stock will turn out clear and not cloudy. (Photo by Masahiro Gohda)
Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). [Read More]
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