---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Some Oroshi (White-Radish and Red-Pepper Garn
  Categories: Japanese, Condiment
       Yield: 1 servings
  
            3 round section daikon
       6 tb Pon-su (equal soy-lemon juic
       4    Takano Tjume (Whole red pepp
       2    Spring onions, chopped
  
   Make 4 openings in the  flat side of the daikon with
   chopsticks or the tip of a knife.  Insert a red pepper
   deep into each opening, so that the tip is level with
   the daikon.  Set aside for at least 4 hours.  The
   daikon’s moisture will reconstitute the pepper and the
   pepper will have spiced the daikon.  Grate the daikon,
   divide into 6 equal parts, and roll into a small ball.
   TO SERVE: Pour the pon-su (equal parts soy-sauce and
   lemon juice) and add a ball to each dish. garnish with
   onion and serve with sashimi.
  
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