Daikon is the large white root vegetable which is indispensable to the traditional Japanese diet. Kiriboshi daikon is its dried form and can be easily made at home. After peeling off the skin and cutting it into long strips, it should be dried in the sun for a day or two. It can then be used throughout the year, after being reconstituted with water. Kiriboshi daikon can be used in various ways, for example in tsukemono pickles or with soy sauce and mirin or sugar in nimono (simmered dishes).