"We have a kitchen garden in the vineyard and we grow various radishes," says Emma McCaskill. "We plant each garden bed at different times - allowing some of the radishes to go to seed and some to go to flower, using them at various stages for this dish." Begin this recipe a day ahead to make the ponzu.
Note McCaskill and Huggins use freeze-dried yuzu juice flakes from Fresh As. Fresh As products can also be ordered from The Essential Ingredient. Togarashi, a spice blend, is available from Japanese grocery shops and some health-food shops.