Peel the daikon radish and slice into 1 cm thick rounds, then into 1 cm wide matchsticks, cutting against the grain.
Put the cut up daikon radish into a large container, sprinkle with 2 tablespoons of salt and mix until the salt has melted.
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.)
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.
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.
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.
The amount of salt is determined by the weight of the daikon radish, so please be sure to weigh out 1 kg. (You can weigh it unpeeled.) I recommend you use coarsely ground salt. Make sure to take off the bitter white pith from the yuzu peel before cutting it into a fine julienne.