Ingredients : Serves 6

ingredients image
  • 400-500g Japanese radish, peeled and cut into 1cm square, 5cm long
  • 1 tsp salt
    -----<for the marinade>-----
  • 2 tbsp rice vinegar
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 5cm square kombu kelp, washed and cut thinly
  • 1.5 tsp dried YUZU (If available)


instructions image
  • In a bowl mix together the radish and salt.
  • Put a small plate underneath the weight and leave for about 1 hour.
  • Discard the water and squeeze tightly the radish.
  • Meanwhile in a small bowl stir the marinade ingredients with a small whisk.
  • Mix together the radish and the marinade.
  • Leave it in a fridge for overnight. Consume within 3 days.
instructions image
instructions image

served image

This recipe was first published on mizueandco.com on 27th Nov. 2007.