Julienne the daikon radish and carrot, rub with salt, and let sit for about 15 minutes.
Combine the yuzu juice, julienned yuzu peel, sugar, and vinegar.
Tightly squeeze the Step 1 vegetables, and mix with the dressing. It's better to let it sit overnight instead of eating it right away so that the flavors will be absorbed.
Story Behind this Recipe
I created this recipe to balance the flavours to my liking.
A large amount of white (daikon radish) with a small amount of red (carrots) will look beautiful. You can slightly decrease the amount of the carrots. I recommend adding yuzu citrus for New Year holidays. Normally, you can use a lemon or omit it.