Martha and Chef Masaharu Morimoto make a mouthwatering dish combining Japanese rooted cuisine with western technique: daikon fettuccine.
Using a swivel-blade vegetable peeler, remove outer skin of the daikon and discard. Continue peeling down the length of the daikon, creating long ribbons that look like fettucine noodles. Place daikon noodles in a large bowl and cover with salted water; let soak 15 to 20 minutes.
Meanwhile, drain tomatoes, reserving half the juice in a medium bowl. Squeeze tomatoes with your hands into the bowl of reserved juice; mash to combine. You should have about 2 cups.
In a medium heavy-bottomed saucepan, heat oil over medium-high heat. Add onions and garlic; cook until softened, about 3 minutes. Add tomatoes and salt. Bring to a boil and cook, stirring often, until sauce is thick, 10 to 15 minutes. Season with salt and pepper.
Drain daikon noodles and dry them using a kitchen towel. Gently add noodles to sauce; reduce heat to medium. Cook until noodles are just heated through, about 1 minute. Divide among 3 or 4 serving plates; serve immediately, with cheese, if desired.