All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Daikon to kaki no namasu / daikon radish and persimmon in sweetened rice vinegar

A fruity affair with sweet persimmon. The sweetness of persimmon, the saltiness from daikon radish and the mild sourness of rice vinegar and lemon juice blend together after some time, resulting in a pleasant little side dish.


7-8 cm daikon radish
1/4 persimmon
Pinch salt (to sprinkle on daikon, not in photo)

For sweetened rice vinegar
1 1/2 tbsp rice vinegar
1/4 large or 1/2 small lemon (1 tsp lemon juice)
2 tsp mirin
1/2 tsp usukuchi soy sauce
Generous pinch sugar (not in photo)


Thinly slice daikon radish, and julienne.

Sprinkle salt, gently mix, and let sit for 20-30 minutes or until water comes out. 


Meanwhile, mix all ingredients for sweetened rice vinegar.


Thinly julienne persimmon.


Squeeze out extra water from daikon, and place in a bowl.
Add persimmon, and mix. 


Pour sweetened rice vinegar, and mix. 

  • Persimmon becomes difficult to julienne once soft. In that case, persimmon can be thinly sliced into oblong pieces.
  • Adjust the amount of sugar according to the sweetness of persimmon.
  • Keeps in the fridge for a few days.

No comments: