With the leaf end facing down, make several deep diagonal cuts from top to bottom. To prevent cutting down to the bottom, balance the radish on top of two chopsticks.
Rotate the radish 90°, then make deep diagonal cuts again as in Step 2 to make a crisscross pattern.
Sprinkle a generous amount of salt on the radish. Lightly work the salt into the radish. After it softens, rinse, then squeeze out any excess water.
Soak the radish in sweet vinegar and marinate it for 20 minutes.
Take the radish out of the vinegar. Shape it like a chrysanthemum. Place the grated yuzu peel in the center to finish.
Try them out in bentos for cherry blossom viewing or to serve guests at home "Temari Sushi with Chrysanthemum Radish" (Recipe ID: 2458760)
They're also great as an appetizer "Salmon and Chrysanthemum Radish Appetizer" (Recipe ID: 1660721)
Story Behind this Recipe
I came up with this recipe because I had a lot of radishes, and also because I thought chrysanthemum radishes would be pretty and easy to eat.
If left for some time, the red of the radishes will transfer to the white parts. The entire radish will turn red in half a day. You could also simply rub salt into the radish without marinating in vinegar to make lightly pickled radishes. These are also amazing.