Red and white pickled vegetables

Peel the skin of the radish thickly

Shred the remaining skin and dry it to make kiriboshi daikon

Cut the daikon radish in half lengthwise. Turn it over and slice it horizontally into thin slices with the knife lying flat

Once thinly sliced, cut diagonally into thin strips while still stacked. (Namasu-guri) Cut the remaining half of the radish into thin strips in the same way

*If it is difficult to cut the daikon radish into namasu-giri, you can also cut it in half lengthwise, thinly slice it diagonally, and then julienne the slices to create the same namasu-giri cut

Cut the carrots into thin strips, just like the radishes

Place the sliced ​​daikon radish in a bowl, add two generous handfuls of salt, knead well to remove moisture, and leave for about 20 minutes

Similarly, add salt to the carrots in another bowl, rub well, and leave for about 20 minutes

Cut the tops off the five yuzu citrus fruits you will use for the cups and hollow out the insides

To make julienned yuzu peel, cut off a wide strip of the yuzu peel, then lay the knife flat to remove the white part that sticks to the peel, then julienne it. Rub a small amount of sugar into the peel to soften it

Once enough water has been extracted from [8], wrap each piece in a cloth, rinse thoroughly to remove the salt, and squeeze out the water until it is completely gone

Put the dipping sauce into a pot and bring to a boil. (If you boil it too much, the vinegar will evaporate, so turn off the heat after it has boiled lightly.)

Put the daikon radish, carrot, and yuzu peel into a bowl, add the dipping sauce (12) and mix

Place [13] into the yuzu container, add the remaining juice, and garnish with the yuzu lid

[Reference] If you have any leftover daikon peels, try drying them in a colander in a well-ventilated place for a few days. This will allow you to easily make kiriboshi daikon