Pickled Tosakanori and Daikon

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Traditionally eaten on the New Year Days, this lucky dish combines the treasures of the Sea and the Mountains. Cooperating this Kohaku (Red and White) pickle, it instantly brightens up any meal.

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Ingredients:

Tosakanori (before rehydrating): 15g
Daikon (with skin): 500g
Salt: 1 tablespoon
(A)
- Vinegar: 4 tablespoons
- Sugar: 1½ tablespoons

How to:

Rehydrate Tosakanori by soaking it in water for 4 minutes.
Peel the daikon and cut it into strips about 5 cm long.
Place in a bowl, sprinkle with salt, and massage gently. Let it sit for about 10 minutes until it wilts. Rinse briefly in water and squeeze out excess moisture.
In a bowl, combine the Tosakanori with the daikon and add (A). Mix well to incorporate the flavors.
Enjoy this delightful and vibrant dish!

Tips

For a nice presentation, aim for uniform cuts of daikon. The rinsed daikon should have a slight saltiness but not be overly wet, as excess moisture can dull the flavor.
While rice vinegar works well, fruit vinegars like persimmon vinegar also pair beautifully.
Store in a container in the refrigerator; it’s best consumed within a week.