Yuzu Flavored Daikon Radish

Yuzu Flavored Daikon Radish

I went through several tries in order to get to this recipe for yuzu-daikon. It's very refreshing, and you can enjoy it like a salad.


Daikon radish
1 kg (about 1)
Coarse salt
2 tablespoons
The juice of 1 yuzu + vinegar
4 tablespoons
Finely julienned yuzu peel
1 yuzu worth
4 tablespoons
Coarse salt
1/5 teaspoon (a pinch)


1. Peel the daikon radish and slice into 1 cm thick rounds, then into 1 cm wide matchsticks, cutting against the grain.
2. Put the cut up daikon radish into a large container, sprinkle with 2 tablespoons of salt and mix until the salt has melted.
3. When the salt has melted and moisture is coming out of the daikon radish, put a plate or something right on top, and a 2 kg or so weight on top of that to hold it pressed down. (A filled plastic water bottle works fine as a weight.)
4. Leave for an hour while stirring occasionally. When a lot of moisture has come out of the daikon radish, drain it off and squeeze out any remaining moisture.
5. Mix the [A] ingredients well. Combine the well squeezed out daikon radish the [A] ingredients, put into a plastic bag, remove the air from the bag and close tightly.
6. Leave to marinate for a day. It'll keep in the refrigerator for 10 days.

Story Behind this Recipe

We have a big yuzu tree in our farm, and we also grow daikon radish - so I wanted to make some yuzu-daikon. I used the yuzu-daikon sold in stores as a reference point and went through several trials before creating this recipe.