Daikon Pickled in Vinegar- Japanese home cooking class in Tokyo

Written By Tomoko Mizusaka

This year's prolonged cool temperatures in Tokyo have allowed Setagaya-grown daikon radishes to remain harvestable longer than usual, though this batch likely marks the season's final yield. Below is a simple asazuke (quick-pickling) recipe adaptable to various vegetables beyond daikon.

Daikon Pickled in Vinegar- Japanese home cooking class in Tokyo

Ingredients (2 servings)

  • Daikon radish: 200g

  • Vinegar: 2 tablespoons

  • Sugar: 1 teaspoon

  • Salt: ½ teaspoon

  • Yuzu or lemon (to taste)

  • Shiso leaves (from home garden)

Instructions

  1. Peel the daikon and slice it thinly.

  2. In a bowl, mix vinegar, sugar, and salt thoroughly to create the pickling marinade.

  3. Place the daikon and marinade in a resealable plastic bag (e.g., Ziploc). Remove air and seal the bag.

  4. Refrigerate for half a day. During this time, massage the bag occasionally to help the daikon absorb the flavors.

Optional Enhancements

  • Add thinly sliced yuzu/lemon peel or shiso leaves for aromatic freshness.

  • Adjust vinegar-to-sugar ratio for preferred tanginess or sweetness.

Please boo from here.

Tomoko Mizusaka
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