No Paparazzi, no Opening Galas…you hardly see her name on the Marquee. In my opinion, she’s the most underrated actress in Hollyfood, the capital of Foodbiz and Menu Stars. My heart goes out to this talented, veteran actress who’s often described as an albino carrot on steroids. Most actresses would find this sort of claim despicable and hire a publicist to restore their image…but she’s not your average actress.
She comes from the noble family of Radish, and according to some biographers, her roots (no pun intended) can be traced back to the Mediterranean and has a long history. Her humbleness and grace distance her from fame and fortune, but her presence can never be ignored. Who am I talking about? She’s none other than ...the great Ms. Rooty Daikon.
Some have never heard of her, but have seen her in many Japanese meals. That’s because, although her ability to perform is wide-ranged, many of her roles are as a supporting actress. Perhaps one of the most notable performances known worldwide, today, is her appearance in The Sashimi and I, where she plays a supporting actress opposite of Big Fat Tuna.
This production, with an all-star cast (Wendell Wasabi and Wanda Wakame), is a classic but if you happened to miss it, it’s still played at many Sushi bars near you. It’s about the life of a brilliant huntsman from the ocean named Sashimi (played by Big Fat Tuna), who gets caught in foul play and meets a beautiful nurse (played by Rooty Daikon ) from the land of fields. Despite the differences in their backgrounds and in the midst of a devastating situation, their love affair flourishes as they face a critical moment when being devoured by...Sashimi-loving Beings.
In this production, Daikon takes on the role of a Tsuma (つま), a sort of garnish that appears along side the main characters, that are usually played by raw fish and premium, seafood figures. The role of a Tsuma is not simply for decoration purposes; it also has significant importance. Some of Tsuma’s functions include stimulating the appetite, complementing the taste and many others. The role and function of Tsuma is so vital that according to one theory, it is said to have derived from the word Tsuma (妻), which means Wife in Japanese. I don't think this is old-fashioned...nobody exists alone and we all have a role and meaning in life, don't we?
Her raw performance was remarkable as a supporting actress and Big Fat Tuna became a worldwide sensation. Many didn’t seem to understand or recognize her role, but to her credit, among several nominations, she won the Best Supporting Actress and the People’s Digestive Awards.
Despite other strong nominees for the Best Supporting Actress Award, including the old-time favorite, Wanda Wakame (who, by the way, also played the role of Tsuma - garnish), Rooty Daikon won the award. Her unarguably beautiful, pearly and pure performance made Big Fat Tuna really stand out and sparkle to his maximum potential, and helped him gain the lavish fame and stardom that he enjoys today. On a side note, Wendell Wasabi won the Best Supporting Actor in this production.
The People’s Digestive Award recognized Rooty Daikon for her digestive enzymes, which help dissolve the protein and fats from Big Fat Tuna. According to critics, one of the enzymes, called diastase, is known to help digestion and dissolve accumulated fat and guess what, even mucus deposits (yuck), prompting her to win this prestigious award. It is this extraordinary, god-gifted talent that makes her a popular supporting actress and although her career is wide-ranged, her raw performance, in this type of role, is second to none.
She also performs, raw, yet again, in another successful production called The Saga of Oroshi. It’s so successful that there are spin-offs of this production. Unlike the shredded character she plays as a Tsuma, she shows up grated (easier for the average Joe, as it takes years & technique to perfect the shredded version), in this one. Once again, she takes on a supporting role, playing opposite of big stars such as Tommy Lee Tempura and Sammy Salmon Jr. Her grated appearance allows her to play the role of a moist, soft character that catches the heart of many Daikon fans. Her small dab of presence turned out to be larger than life.
She, once again, won the People’s Digestive Award and also received special awards from various folk-medicine communities for her restorative functions. She’s been accredited for her regular appearance in raw, grated roles, by helping many to prevent the common cold and respiratory infections, and in even treating sore throats and edema. The Heavy Boozers League also recognize her for treating hangovers and in helping to cleanse the kidneys of many of their members.
Furthermore, her counter-obesity properties, as well as her ability to reduce the risk of cancer, have caught the attention of many. In a cancer-fighting sequel of The Saga of Oroshi, Daikon plays opposite of Sunny (Burnt) Sanma, who’s a renowned superstar in Japan Hollyfood. Sanma is famous for his dangerous stunt scenes, where he’s typically grilled over live fire. He doesn’t use any stunt doubles and often gets his skin heavily burnt. The folks love this and eat it up, but it’s said that the burnt fish skin can cause cancer. Once again, Rooty Daikon’s raw performance helps reduce this risk by offering all she’s got.
As you see in the photo, she’s covered with Shoyu (Soy Sauce). Shoyu gives her the taste and contrast she needs to make her performance more flavorful and dramatic. The variety and amount of Shoyu you use is your call, as the director, but no matter your choice, it will surely impart the kick you need in her overall performance.
To me, it’s Rooty Daikon’s performance in the sequel of The Saga of Oroshi that has captured my love for her. It’s her high-quality, raw performance that I value so much, and as an Independent Mealmaker, who has no ties with Hollyfood, by the way, I’d like to cast her as a leading actress in my next project, the Beauty and the Beef, utilizing her wonderful Oroshi character.
Beauty and the Beef
Basic Storyline
The lonely and heartbroken Prince Beef embraces the love of his life when he meets a pure, jewel of a Beauty. As the two unite deeper than the ocean floor and become inseparable, the Kingdom of Bowl achieves its solidarity, and renders a savory, yet therapeutic peace of mind to the folks who dine.
Cast Members
As previously stated, Beauty is going to be played by Rooty Daikon in her raw, grated (Oroshi) state. This role will be much larger, in size, compared to her other Daikon Oroshi roles.
As for the Beef, I’m seeking an actor who’s a big hunk of a steak. I’d cast either Sylvester Sirloin, Dwayne the Ribeye or Clint Tenderloin, whoever is available at the time and willing to work within the budget.
Another key role is white rice, without whom this story cannot be completed. Other cast members also include some sidekicks to add a touch of color. As for the white rice, it really depends on your preference, but I choose to work with Shorty Grain, the Japanese-style rice guy, for this production, simply because I’m used to working with him and he brings me results. Check out my Rice or No Dice posting.
And for the sidekicks, I think I’m going to cast the little guys who are related to Daikon. They’re known, in Japan, as Kaiware Daikon, but I think they go by their stage name, Daikon Sprouts, in the U.S. They're small and cute, but can give the scene an added touch and a little oomph to the taste. They've got a character of their own, let me tell you.
If you can’t cast them for whatever reason, don’t worry about it. We just have to do the best with who’s available. I’d give Slicey Garlic a call, just in case, or you can always contact the United Onion of Actors if you want. These guys are good and are always looking for a gig. They’re not as colorful but they are great substitutes and their fees are relatively low.
Sauce and seasoning
Whenever I cast Steak, he needs to go through the usual ritual. He's going to be soaked (tenderized) in Sake, for at least half an hour, followed by a salt & pepper treatment. Shoyu and Mirin will not be in contact with the Steak at this marinating stage. They will be involved in another scene, which consists of making a sauce called Oroshi Shoyu. Instead of using straight Shoyu, I prefer to use this sauce for this particular production.
To make the Oroshi Shoyu sauce, you need about a 1/2 cup of Shoyu, a 1/4 cup of Sake and a 1/4 cup of Mirin, 1 or 2 tablespoons of honey or sugar...almost like making a Teriyaki sauce (see the My Three Musketeers posting). Heat the Sake and Mirin in a sauce pan and mix in the honey or sugar. I usually add some grated garlic and a hint of lemon juice. Let it come to a boil and then add the Shoyu. As soon as it comes to a boil again, turn down the heat and simmer for 10 minutes or so. Turn off the heat and let it cool. Once cooled, place some grated Daikon, with some of its juice, into a small bowl and pour in the Shoyu mix. Adjust the mix and taste to your liking.
Stage Setting
The staging for this production is quite simple and doesn’t require an elaborate set. Nonetheless, for this particular production, it’s all about the staging. Our goal is to create a set that incorporates all the elements into one SETTING by utilizing an unsophisticated, yet very practical approach, called the Donburi-mono. Let’s expand a little on this concept because it’s quite practical, and good for those who are on the run but don't want to compromise...as much as possible.
In Japanese, a somewhat large-sized bowl is usually referred to as a Donburi (どんぶり) and is often used to serve rice in, with other ingredients added on top. Thus, the bowl generally has a depth to adequately accommodate one serving of rice along with additional stockpiles of food ingredients as the topping. The food ingredients are characterized as Mono (もの), or thing(s) in this case, thus the term Donburi-mono, or Don-mono for short.
In English, the term Rice Bowl is often used to describe this concept and I’m sure many of you are familiar with Beef and Chicken Teriyaki Bowls. Today, in Japan, the concept of Donburi-mono has rooted itself so deeply into Hollyfood culture, that many variations are available. We shall proceed to apply this widely, popular concept to our upcoming production, and take advantage of its cost/ labor-effective approach.
Production Side Notes
As simple as the setting is, our emphasis is on the two lead characters. I don’t want some old lady or critic asking me “Where’s the beef?”. Make sure your casting director understands this because you don’t want dinky, shriveled-up slices of beef showing up on the set. This is it…the Steak Bowl; not your average Beef Bowl as seen in numerous Mall Food Courts. Be sure to get a high-caliber performer, as mentioned earlier, to star in your production. There should be no compromising in terms of the lead characters.
Make sure the rice and steak are prepared, and ready for action. The Daikon Sprouts just need a quick shower so they are on stand-by. The grating of Rooty Daikon must take place at the very end. Once she is grated, she tends to start loosing her enzymes. If you grate her roughly, she can be a little bitter. If you want her to be less bitter, treat her gently and grate softly, in a circle...but go rough if you like bitter...different strokes for different folks. Also, when she's grated, you’ll end up with some juice. DO NOT DISCARD the juice. Pour the juice into a cup and share it with the production crew. It'll help crew members who are suffering from the common cold and…hangovers! Ha!
Okay, folks, I think we’re ready…Action!
Beauty and The Beef (Theme Song - you don't have to sing like Celine)
Pure as it can be
In every little sense
The unity ascends
Extraordinarily
Steak-Donburi with Oroshi Daikon
More accurately, this could be categorized as Steak-Don with Oyako Daikon. Oyako means parent & child...but, we'll talk more about this in the future.
The whole idea of Donburi-mono is to enjoy rice topped with various food ingredients. It's not supposed to be fancy or sophisticated. It’s what I call the One Bowl, One Meal dish. It fills you up and you’re ready to go. But more importantly, the combination of steak and grated, raw daikon, is pretty awesome.
As a meat lover, I truly depend on the hospitality of my beloved raw, grated Daikon. As a quick summary, the Daikon root is abundant in digestive enzymes such as the diastase, amylase and esterase that help digest and breakdown carbohydrates, fats and proteins. Also, the bacteria-inhibiting enzyme of diastase, combined with Vitamin C, contained in Daikon, helps prevent the common cold, flu and respiratory infections. The enzymes are said to help dissolve mucus and phlegm in the respiratory system and assist in their discharge from the body. And, may I remind you, that Daikon, not only helps prevent, but also treats sore throats, and yes...hangovers! Again, I also read somewhere that it cleanses the kidney, too. Not that I believe everything I read but hey, she’s not referred to as the Great Root (大根) for nothing. So, be sure to take advantage of her and stay healthy this holiday season.
Although I’m a big fan of Rooty Daikon when she’s in her raw and grated outfits (Yeah… Sexy, Baby) I also love her in this clip of the classic flick, the Spy Who Pickled Me…where she, once again, plays somewhat of a side role as Steami'n Rice's secret lover, Takuan. In her pickled character, she's sweet and quite flavorful.
Whether her role requires her to be raw, pickled, stewed or dried, you can bet that Rooty Daikon does it with passion and pride. Spotlights and limo rides are not her style; all she wants is to make us healthy and smile. She surely deserves the recognition and credit, so let's all support her and lift up her spirits.
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