Credit : google
Parut lobak putih
Tenpura, sukiyaki, tendon, udon, sushi, sashimi...I called these food as business food. Those are food you get any any Japanese restaurant all over the world. Those food do not represent the daily menu of any normal Japanese people.
You will be surprised normal Japanese only take tenpura and sukiyaki like a year twice! Yes, those are business food served to people in shops only.
Even when you do a home stay, the host family served those food listed. Mainly because these food are so familiar to non-Japanese.
Japanese dishes at home mostly make up of rice and soup (mostly vegetable).
Then the main dish comes in fish or meat follows by a vegetable dish with an additional salad on the side.
Like the photo on my dining table.
We love to have daikon or white radish. I simply grate the radish julienne, mixed some salmon flakes and pour over some shoyu with a squeeze of lime. That's it.
Maybe the nearest to Malaysian dish is kerabu lobak. Raw radish.
A humble root vegetable with lots of healthy ingredient in it.