Daikon Tops

i use most of the part of vegetables.
skin, tops, roots, as much as possible.
that's macrobiotics!

anyhow....
blanch daikon tops until the color brightens.
shock in ice water, then squeeze out excess water.
cut into bite size

eat with ume vinegar, or soy sauce, or in this case.
dressing made of white miso(1ts),broen rice vinegar(1ts), cooking water(1ts).
sprinkle toasted sesame.