Dish from the daikon and kombu seaweed
Soak 10 cm long piece of kombu seaweed for 10 minutes. Cut it to long stripes 1/2 cm wide and place it on the bottom of the heavy pot with heavy lid. Clean the daikon root and cut on big chunks. Layer the daikon on top of kombu. Pour over the water from the kombu soaking, so it will cover all the vegetable. Cover the pot, get it boiling, and lower the flame and let it simmer for 30-40 minutes, until the kombu is soft. Check from time to time if the liquid is still there. At the end, add small portion of soya suace and let it warm for 2-3 minutes, until the surplus liquid evaporates. You can serve.
This food can be consumed daily. It helps with the reduction of fat, that was stored into the body by the long years of butter, cheese and other animal products eating - also by the excess consummation of vegetable oils. If you can’t find/buy fresh daikon, you can use dried one.