- Rice Vinegar
Kohaku Namasu (japanese pickled daikon and carrot)
|yuzu peel||as needed|
|Otafuku Rice Vinegar||3Tbsp|
- Slice daikon radish and carrot very thinly into 2" (5cm) lengths.
- Add salt and leave for 5 minutes. Squeeze out water from the cut radish and carrot.
- Marinate ①in Otafuku Nanban vinegar, sugar,salt and yuzu peel.