While spending a month in Kyoto I was inspired both by the beauty of the white sand gardens as well as the simplicity of the white icicle radish, daikon. I have learned how to make simple soup with this. To the soup pictured, I have added lemon cucumber, scallions, carrot, and arame. You can simply use daikon if you want a very simple soup. For a striking black and white soup, just use the daikon with arame as garnish. The process of working with seaweed is really very easy. Having grown up on the coast where we made a pudding from seaweed, I am drawn to work further with what is now available in the markets. I have used kombu to make the basic dashi broth and arame for a garnish.

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