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Rice Cake and Grated Daikon Miso Soup

Rice cake (mochi) is put together with plenty of digestive grated daikon radish in this miso soup.

Ingredients (4 servings)

Daikon radish 1/3
Mochi 4 cakes
Kaiwaredaikon (White radish sprouts) Several sprouts
Yuzu peel 1 tablespoon
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Ikiteru Junsei Aka
(Living Pure Red Miso)


  1. Peel the daikon radish and grate. Shred the yuzu peel thinly.
  2. Bring the dashi stock to a boil and add the mochi. After the mochi is cooked, dissolve the miso and add the grated daikon.
  3. Serve the miso soup in bowls with the kaiwaredaikon and shredded yuzu peel on top.

★ A Note

Yuzu peel has a refreshing flavor. Remove the white pulp from the peel before shredding thinly.

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