How does this "radish spaghetti" work?

Question

http://www.lomejordelagastronomia.com/en/dishes/light-pasta-white-radish-oysters-and-black-pepper

The brief recipe says that you just cut a white radish (or daikon, I'm guessing) into very long and thin strips, but I still don't imagine that it would be as flexible and pliable as it looks in that photo. Or maybe I'm wrong and it really is that simple? The recipe also asks that you soak the strips in a sauce, but I've soaked radish in vinegar for quick pickles and it doesn't get so bendy in my experience.

Anyone have any ideas?

Answer

you mandoline it into thin slices and then julienne it.

Answer

http://3.bp.blogspot.com/-PE4q9m3j7ok/Tf7TTFKRCBI/AAAAAAAAEGs/EMo1qsNn1AI/s1600/Swissmar+Peeler+and+Zucchini+Ribbons.jpg

i have this little thing. works great. however, i think they may have blanched the daikon. it's never that soft when raw and zoodled.

Answer

You need to cut it into fairly thin strips. The pattern you make the cut is also important as well. To make for softer thread, cut the radish/daikon perpendicular to the grain.

Answer

Adding acid - as in vinegar - to any vegetable makes it slower to tenderize during cooking, so I am not surprised that your pickled radish wasn't flexible even though raw.

Answer

http://melomeals.blogspot.com/2011/01/frugan-spicy-sesame-noodles-daikon.html

I just came across this in this blog (melomeals.blogspot.com) the other day. She calls it "spiralized". Here is what I found on amazon. I haven't bought one yet, as I'm in a bit of a housing transition, but will do so this fall when life is back to "normal". 

http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=spiralizer

Answer

Yeah a daikon has a lot of water in it. If shredded like that it will look just like the picture. When you see them crisp and stiffer when shredded they were soaked in ice water which will stiffen them back up.

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How does this "radish spaghetti" work?

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