Yuzu Daikon (Japanese Pickled Daikon with Yuzu)

Yuzu Daikon is a Japanese pickle made with daikon radish and yuzu citrus, offering not only visual appeal but also a uniquely refreshing flavor. With each bite, you can enjoy its delightful aroma and crisp texture, leaving you wanting more.

Yuzu Daikon is a type of Japanese pickle made by removing moisture from daikon radish and then soaking it in a seasoned liquid. It has a slightly tender yet crisp texture, along with the refreshing aroma of yuzu citrus. While many Japanese pickles tend to be salty, this one stands out for its subtle sweetness, offering a unique flavor compared to typical Japanese pickles.

The preparation process is quite simple: you just need to soak the cut daikon in the seasoning mixture. In Japan, it is considered a classic make-ahead dish, especially popular during winter when both daikon and yuzu are in season. It works well not only as an accompaniment to rice but also as a palate cleanser or a refreshing addition to a meal.

Some of you might not be familiar with yuzu. Yuzu is a traditional citrus fruit that has been used in Japanese cuisine for generations. It has a bright, citrusy essence that distinguishes it from other citrus fruits and is often used to enhance the flavor of dishes.

It resembles a lemon in appearance and is about the size of a human palm, with a thick, uneven peel. Both the juice and peel have a fresh aroma, but the peel in particular contains aromatic compounds, so it is usually shredded or grated before being added to dishes.

In Japan, yuzu is commonly found in grocery stores during the cold winter months, but outside of Japan, you may need to look for it in Asian markets. However, yuzu was named one of the top 10 food trends for 2022 by the American multinational supermarket chain Whole Foods Market, so it may soon become more widely available in mainstream grocery stores.

Let’s talk a little about daikon radish as well.

Daikon has distinct characteristics depending on which part you use. It is divided into the upper, middle, and lower parts, starting from the leaves, each with its own specific features:

• Upper part: High in moisture and sweetness, and low in spiciness, making it perfect for eating raw, 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. It absorbs flavors easily, making it ideal for pickles.

Since yuzu daikon is a type of pickle, the lower part is the best choice. The spiciness of daikon tends to mellow during the pickling process. While other parts can also be used, if you have the option, try using the lower part for its excellent ability to absorb flavors.

This Japanese pickle can be prepared with just daikon radish, yuzu, and seasonings, but it is also common to add dried chili pepper. Adding chili pepper gives it a subtle flavor boost and a vibrant color.

In this recipe, I also use a small amount of chili pepper to give it a gentle spiciness. However, you can feel free to adjust the amount or omit it according to your taste.

Ingredients

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Instructions

🕒 Total: 12 hrs hrs 20 mins mins

Step 1
Peel the daikon and cut it into sticks about ⅖ inch (1 cm) thick. Sprinkle salt over the sticks, gently rub it in, and let them sit for about 10 minutes. Then, squeeze them by hand to remove any excess moisture.

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Step 2
Cut the yuzu in half and squeeze the juice into a small bowl. Remove the white pith from the peel and cut the zest into thin strips. Deseed the chili pepper and slice it into thin rings.

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Step 3
Place all the prepared ingredients (daikon sticks, yuzu juice, yuzu zest, and chili pepper rings) along with the seasonings (sugar, salt, and rice vinegar) in a Ziploc bag, and mix everything together. Seal the bag, pressing out as much air as possible, and let it sit in the refrigerator for about half a day.

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To store

You can store it in the refrigerator for up to 3 days.

• Make sure to remove the white pith from the yuzu peel. The pith is very bitter, so leaving it on will result in an unpleasant taste.
• Be careful not to use too much yuzu zest, as it can also make the dish taste bitter.