Peel the daikon into strips. Do it as thickly as you like. Peel it by cutting up and down with the knife.
It's okay if it breaks a little in the process. Cut into approximate sizes, move them to the side, and then cut into fine strips. Slide the knife along.
You will be able to cut thin strips that are smooth on the cross-cut. It might be hard to tell by the picture?
Cut the carrots into thin strips as well. They are hard, so it is dangerous to cut it in the katsura style like the daikon radish×. Just cut them into thin strips like normal. Move the knife back and forth as much as possible to make them smooth.
Place the daikon radish and carrots into a bowl, sprinkle with salt, and mix.
After it has softened and the water content has come out, lightly squeeze it, cut the yuzu skin into thin strips and combine it with the ● ingredients, and then mix it in.
Cover with plastic wrap, and let sit in the fridge.
Let it sit overnight to let the sweet vinegar soak in, and it is done.
Story Behind this Recipe
Just like using daikon radish to make sashimi garnish, I wondered if namasu would be delicious on the same way. That is how I have made namasu ever since. It takes a bit of time, but I think it tastes great.
Please feel free to use sweet vinegar if you prefer. I use kintoki carrots because they have a vibrant color, but you can also use regular carrots. Make sure to peel off the daikon skin completely. That's it.