Yuzu Daikon, a Japanese pickle combining daikon radish and yuzu citrus, offers not only a visually appealing but also a uniquely fresh flavor. With each bite, you can enjoy its delightful aroma and texture, leaving you craving more.
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What is Yuzu Daikon?
Yuzu Daikon is a Japanese pickle made by extracting moisture from daikon radish and pickling it in a seasoned liquid. You can enjoy the slightly tender texture of daikon along with the refreshing aroma of yuzu citrus. While many Japanese pickles tend to be salty, yuzu daikon stands out with its subtly sweet profile, offering a unique flavor compared to typical Japanese pickles.
The preparation process is quite simple; you just need to pickle cut daikon in the seasonings. In Japan, it is known as a classic make-ahead dish, particularly popular during winter when both daikon and yuzu are in season. It is suitable not only as an accompaniment for rice but also as a palate cleanser or a refreshing addition to a meal.
So, what is yuzu?
Yuzu is a traditional citrus fruit that has been used in Japanese cuisine for generations. It possesses a unique and refreshing aroma distinct from other citrus fruits, often employed to enhance the flavor and aroma of dishes.
Resembling a lemon in appearance, it is palm-sized with a thick, uneven peel. Both the juice and peel have a fresh aroma, but since the peel, in particular, contains aromatic components, it is usually shredded or grated and incorporated into dishes.
In Japan, yuzu is commonly found in grocery stores during the cold winter, but outside of Japan, you may need to look for it in Asian markets. However, yuzu was selected as one of the top 10 food trends for 2022 by the American multinational supermarket chain Whole Foods Market, so there is a possibility that it could soon be readily available in mainstream grocery stores as well.
Optimal part of daikon to use
Daikon radish has distinct characteristics depending on its parts. It is classified into upper, middle, and lower parts, starting from the leaves, each with specific features as follows:
Upper part: Rich in moisture and sweetness, low in spiciness, making it suitable for raw consumption, such as in salads.
Middle part: Well-balanced between spiciness and sweetness, making it suitable for simmered dishes.
Lower part: Low in moisture and high in spiciness, easily absorbs flavors, and is suitable for pickles.
Since yuzu daikon is a type of pickle, using the lower part of the daikon is optimal. The spiciness of daikon tends to mellow during the pickling process. While other parts can also be used, if you have the option to choose, consider using the lower part for its ease of flavor absorption.
Customizing flavor
Yuzu daikon can be enhanced with chili peppers to add a touch of flavor accent and vibrant color. In this recipe, I have used a small amount of chili pepper to subtly emphasize spiciness, but feel free to adjust the quantity or omit it according to your taste.
📋Step-by-step recipe
Ingredients
- 1.1 lb daikon radish (using the lower part is recommended)
- - 1 tsp salt (for the daikon)
- 1 yuzu (to extract the following amounts of juice and zest)
- - 1 Tbsp yuzu juice
- - 0.18 oz yuzu zest
- ½ chili pepper (optional)
- 3 ½ Tbsp sugar
- 1 tsp salt
- 2 Tbsp rice vinegar
Instructions
🕒 Total: 12 hrs 20 mins
Step 1
Peel daikon and cut it into sticks about ⅖-inch (1 cm) square. Sprinkle them with salt, rub the salt in, and let them sit for 10 minutes. Then, squeeze out any excess water.
Step 2
Cut yuzu in half and squeeze out its juice. Remove the pith thoroughly from the back of the peel, and cut the zest into thin strips. Deseed the chili pepper and slice into rounds.
Step 3
Put all the ingredients (daikon sticks, yuzu juice, yuzu zest, chili pepper, sugar, salt, and rice vinegar) in a plastic bag and mix them together. Place the bag in the refrigerator and let the flavors soak for about half a day.
To store
You can store it in the refrigerator for up to 3 days.
Tips on how to make
- Remove the inner pith from the yuzu peel. The pith contains a lot of bitterness, so leaving it in will result in a bitter taste. Additionally, be careful not to use an excessive amount of yuzu zest, as it can also contribute to bitterness.
If you try this recipe, I’d love to hear what you think. Please consider leaving a review and star rating in the comments below. If you enjoyed it, I’d really appreciate it if you shared it with your friends.
Recipe card
Yuzu Daikon (Japanese Pickled Daikon with Yuzu)
Ingredients
- 1.1 lb daikon radish (using the lower part is recommended)
- - 1 tsp salt (for the daikon)
- 1 yuzu (to extract the following amounts of juice and zest)
- - 1 Tbsp yuzu juice
- - 0.18 oz yuzu zest
- ½ chili pepper (optional)
- 3 ½ Tbsp sugar
- 1 tsp salt
- 2 Tbsp rice vinegar
Instructions
- Peel daikon and cut it into sticks about ⅖-inch (1 cm) square. Sprinkle them with salt, rub the salt in, and let them sit for 10 minutes. Then, squeeze out any excess water.
- Cut yuzu in half and squeeze out its juice. Remove the pith thoroughly from the back of the peel, and cut the zest into thin strips. Deseed the chili pepper and slice into rounds.
- Put all the ingredients (daikon sticks, yuzu juice, yuzu zest, chili pepper, sugar, salt, and rice vinegar) in a plastic bag and mix them together. Place the bag in the refrigerator and let the flavors soak for about half a day.
Notes
- You can store it in the refrigerator for up to 3 days.
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