RECIPE: Konbu Salt Daikon Asazuke (Lightly Pickled Kelp Salt Japanese Radish)

Using less salt and a shorter pickling time, asazuke is a way of lightly pickling in Japan, resulting in a mild tasting pickle with a crunchy texture. In this recipe, crisp refreshing daikon (Japanese radish) is contrasted by the slimy texture of the water soluble dietary fiber from the umami-rich konbu (kelp). Try adding a dash of sesame seeds or sesame oil for a hint of nuttines or the sweet tart citrus flavor of yuzu.

Servings: 2-3

Ingredients:

• 1 piece (~250g) daikon (Japanese radish) (or any of your favorite seasonal vegetables)
• 5gKonbu Salt*
• Yuzu zest* (optional)
• 1 tsp sesame seeds or sesame oil* (optional)
• Few drops of soy sauce* (optional)

Instructions:

1. Cut the daikon in half and thinly slice. Sprinkle with konbu salt and yuzu zest (if using) and let sit in the fridge for 3 hrs. 
2. Toss the daikon with sesame seeds/oil if using. Add a few drops of soy sauce for extra umami if desired.

*Available for single item purchase at our Market: Michi no Eki