Peel the daikon radish and carrot and cut them into 5cm long strips. Rub salt into the daikon and carrot and let them sit for around 10 minutes.
Squeeze excess water out of the vegetables and mix them with the ★ ingredients and the freshly squeezed yuzu juice. Place a weight on top and let the flavors soak in.
If you're packing this into a New Years juubako presentation box, you can hollow out the yuzu fruit and fill it with the salad.
Chikuzenni - Recipe ID: 708302.
Story Behind this Recipe
This recipe was taught to me by my mother.
Adjust the amount of sugar to taste. If you have time, you can simmer all the ingredients except the yuzu. After it cools, mix in the yuzu juice. It's also fine to make it without the yuzu, and it's also delicious made with sushi vinegar. (Use 4-5 tablespoons and add sugar to taste). See Recipe ID: 1725198.