Easy! Honey Daikon Syrup (Ginkgo Cut)
recipe
Ingredients (Serves 4)
- Japanese white radish
5 to 6 cm (approximately 150 g)
- Honey (SUGI BEE GARDEN's Acacia Honey is recommended)
4 to 5 tablespoons
- lemon juice (to taste)
1 teaspoon
How to make it
1
Peel the daikon thickly and cut it into slices about 5 to 6 mm wide, resembling ginkgo leaves. Lightly pat it dry with a kitchen paper.
2
Place the daikon in a clean, lidded container and pour honey (SUGI BEE GARDEN's Acacia Honey is recommended) until the daikon is covered. Add lemon juice and lightly mix everything together.
3
Cover and refrigerate for 3 hours to overnight, until the moisture from the daikon has been released and it has turned into a syrup-like consistency.
4
Use a spoon to take only the syrup, and enjoy it by mixing it with hot water, carbonated water, or adding it to tea or yogurt.
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