Easy, simple, and healthy! This yuzu pickled daikon tsukemono is a refreshing recipe that combines the crisp texture of daikon (Japanese radish) and the tangy sweetness of yuzu (Japanese citrus fruit).

Simply salt the daikon for 10 minutes, squeeze out excess water, and then combine with yuzu and seasoning sauces. Let this rest for about 30 minutes and you’ll have a super crispy and nutrition-rich side dish for your next meal!

What is Tsukemono?

Tsukemono (漬物) means Japanese pickled vegetables. A staple in traditional Japanese cuisine, tsukemono are prepared with various seasonal vegetables and pickling methods. They can be enjoyed in many unique colours, flavours, and textures, depending on the ingredients and the pickling method. Some common vegetables are daikon radish, plums (also known as umeboshi), cucumber, and cabbage. Pickling methods may include salt and sweet vinegar, shio koji (rice koji), or nuka (rice bran).

Benefits of Tsukemono:

Each pickling method provides unique flavours to the vegetables and keeps them extra crispy. They also bolster many health benefits from their vitamin and probiotic-rich content. Many Japanese households include tsukemono in their diet for improved digestion, gut health, and clear skin!

How to eat Tsukemono?

Crunchy, salty, sweet, tangy, sour, spicy— tsukemono comes in many different flavours and their versatility can be enjoyed in many ways! On its own, tsukemono can be eaten as a healthy snack or as toppings for rice and sandwiches. They are also used as side dishes in traditional Japanese cuisine to cleanse the palette and complement flavours of main dishes. You’ll find tsukemono a great addition to any meal!

Cooking time: 5 mins
Serving: 2-3 side dishes

Ingredients:

• 30ml yuzu juice
• 30ml soy sauce*
• 6ml mirin
• 2g soda bushi dashi powder* 
• ¼ daikon (Japanese radish)
• ¼ tsp salt
• ½ tsp sugar
• ¼ tsp sesame oil 
• Crushed red pepper flakes (optional topping)

Instructions:

1. Mix the yuzu juice, soy sauce, mirin and dashi powder. (You can use different types of citrus juices, for example lemon or orange, but make sure the total amount of juice is 30ml).
2. Peel the daikon and cut into quarter moon slices about ¼ inch thick.
3. Mix the salt with the radish and toss well. Let sit for 10 mins.
4. Squeeze the water from the radish.
5. Combine the squeezed daikon with the sauce from step 1, sugar, sesame oil, and a dash of crushed red pepper flakes, if desired. Let sit for 30 mins and serve.

*Available in our Creative Beginnings: Redefining “Wa” Care Package

Introduction courtesy of Tiffany Furukawa

Tiffany spent her childhood exploring Japanese food in the suburbs of Tokyo and helping her Obaachan (grandmother) in the kitchen. These experiences nurtured her passion for food and she is now studying environmental sustainability and food sciences at university. In her free time, Tiffany loves discovering hidden restaurants in Japan, trying out new recipes in the kitchen, and going on runs!