Red and white pickled vegetables

Peel the radish thickly

The remaining peels can be julienned and dried to make dried daikon radish

Cut the radish from step [2] in half lengthwise. Lay it on its side and slice it thinly horizontally with the knife held at an angle

After slicing it thinly, cut it into thin strips diagonally while still stacked. (Namasu style) Cut the remaining half of the daikon radish into thin strips in the same way

*If you find it difficult to cut the daikon radish into namasu (pickled daikon radish) slices, you can cut it in half lengthwise, then slice it thinly diagonally and julienne it to achieve a similar look

Cut the carrots into namasu slices, just like the daikon radish

Place the chopped daikon radish in a bowl, add a generous two handfuls of salt, rub it well to draw out the moisture, and let it sit for about 20 minutes

Similarly, put the carrots in a separate bowl, add salt, rub them well, and let them sit for about 20 minutes

For the five yuzu fruits to be used in the cups, cut off the tops and scoop out the insides

To make julienned yuzu peel, cut off the peel in wide strips, then use a knife held at an angle to scrape off the white pith attached to the peel before julienning it. Rub a small amount of sugar into the peel to soften it

Once enough moisture has been released from [8], wrap each in cheesecloth, rinse thoroughly to remove the salt, and squeeze out as much water as possible

Pour the dipping sauce into a pot and bring to a boil. (Don't boil it for too long, or the vinegar will evaporate. Turn off the heat when it's just simmering gently.)

Place the daikon radish, carrots, and yuzu peel in a bowl, add the pickling liquid from step [12], and mix

Place [13] into the yuzu shell, add the remaining juice, and garnish with the yuzu lid to finish

[Reference] If you have leftover radish peels, try drying them in a well-ventilated place for a few days using a sieve or similar. You can easily make dried radish strips this way