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Daikon radish and yuzu are now in abundant! I made pickle which is known as 千枚漬け(senmaiduke) in Japanese!

The crunchiness together with sweet and sour marinade is addictive! Make a batch of pickled daikon radish and enjoy through out the week with rice, pasta and many more!

Click here to read the article about daikon radish!




<Yield> 5 servings

<Prep time> 9 mins

<Cook time> 1 min


500g of daikon radish ( about 2 cups of chopped daikon radish)

1 large yuzu

1 tbsp of salt


3 tbsp of sugar

3 tbsp of rice vinegar without MSG

2 tbsp of yuzu juice

the zest of yuzu


1; Slice daikon radish thinly. Sprinkle salt and massage. Leave it for 5mins, then squeeze. Peel the zest of yuzu. Squeeze the juice of yuzu.

2; In a pan, add sugar and vinegar. Let the sugar melt over small heat. Try not to boil. Off the heat and add juice of yuzu.

3; In a zip bag, Add daikon radish( process 1) and zest of yuzu. pore the marinade( process2). Massage and leave it for at least 30mins or possibly overnight.

<Miwa’s tips>※more tips on YouTube!!

・It’s relatively sweet. You can reduce sugar into 2 ½ tbsp.

・You can swap Yuzu for lime.

<Storage time>

Store it in a air-tight container in the fridge for 1 week.

2020/12 /21 MIWA


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