Onioroshi has a strong image of being used for mizore-ni (grated radish stew) or mizore-nabe (pot dish with grated radish), but it has many more uses than I had thought, such as for onioroshi rice topped with rice, or as a topping for fried or udon noodles, making it fun to think about what to use next. It is easy to grate daikon by pulling the daikon toward me, and most reassuringly, it has a special saucer to keep it stable when grating. The fresh aroma and crispy texture of raw daikon seem to raise its deliciousness dramatically.
Female staff, Shokunin.com, Kyoto
Kagoshima Takeseihin's Onioroshi