Word: daikon
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...Hawiian sweet roll (available at most grocers)• Teriyaki sauce • Roasted pineapple relish (recipe to follow)• Chili mayo (recipe to follow)• Daikon sprouts (available at most grocers)• Lomi lomi tomato (recipe to follow)• Lettuce• Spam
Slice the sweet buns open and spread chili mayo on each half, add pineapple relish to bottom half of bun, place the Teriyaki glazed Spam on top of the pineapple relish. Top Spam with lettuce, lomi lomi tomatoes, and daikon sprouts. Top it off with the upper portion of the bun and enjoy...
...local produce on their menus, even when they're out of season. At the acclaimed Arrows restaurant in Ogunquit, Maine, chefs Mark Gaier and Clark Frasier grow a majority of the produce they use in the kitchen. From their own gardens, they're currently harvesting Serrano peppers, cucumbers and daikon to pickle and use off-season, as well as late-season bumper crops of rhubarb and eggplant, neither of which they've ever tried pickling before, but are excited to try. Diners will also see pickled and preserved late-season produce year-round at three of Denver's most popular...
...eating a bowl of smoky watermelon soup is a spoonful of frozen Dijon mustard powder that, as one of the lab-coat-donned waiters puts it, "really opens up your taste buds." Corkscrew flatware stuffed with lavender and bruleed garlic enhances the olfactory experience of eating scallops and daikon radish in a Brazil-nut puree. Dining chatter revolves around how they are going to serve, let alone create, dishes like "12-year Gouda ice cream with balsamic vinegar." Moto, a whiplash blend of science and art, will captivate some and annoy others. Most dishes triumph (especially the fish courses), while...
...also saw glimmers of hope. The agedashi dofu—fried tofu served in a fish broth and alongside grated daikon radish—was surprisingly rich and flavorful. The teriyaki salmon was exactly as it should be—grilled, perfectly done, in a gooey sweet lacquer, and accompanied by a little side of crisp, stir-fried vegetables...