I made this because I was given a lot of daikon radish from Kanazawa Prefecture.● Parboiling the daikon in the pressure cooker makes it nice and soft (be careful not to overcook). Recipe by Cooking S Papa

We have a big yuzu tree in our farm, and we also grow daikon radish - so I wanted to make some yuzu-daikon. I used the yuzu-daikon sold in stores as a reference point and went through several trials before creating this recipe.The amount of salt is determined by the weight of the daikon radish, so please be sure to weigh out 1 kg. (You can weigh it unpeeled.) I recommend you use coarsely ground salt.Make sure to take off the bitter white pith from the yuzu peel before cutting it into a fine julienne. Recipe by FarmersK

I bought a lot of brussels sprouts.I love the unique bitterness and the summer fragrance. I thought the sweetness of yuzu miso would go well with them, so I tried it and came up with a slightly different taste than usual.While it's usually against the rules to over boil brussels sprouts, boil enough so that the center cooks through. Try to boil enough so that they turn a fresh color and become soft.If you dislike the bitterness of brussels sprouts, cut in half and increase the amount of yuzu miso. This makes them easier to eat. Recipe by Niwanomomo

If you don't like the sharpness/spiciness of radishes all that much, then this recipe is great. By making the dressing with creme fraiche or sour cream, you get a mild, creamy yet refreshing salad :) This is a German recipe my mom and dad told me about so we remade with our garden radishes. Adjust the amount of vinegar, sugar and cream to taste.Try mixing in other herbs besides dill or a some sliced apple. Some German recipes will add 1-2 Tbsp of horseradish too but I'm not a fan.

I wanted to make pickles with homegrown radishes.Boil and disinfect the jar before use.Adjust the amount of sugar and vinegar as you like. For 10 to 12 pieces. Recipe by Chibisukesacchin

This dish helps lighten up heavy dishes. In summer, this gives fried food a refreshing taste and makes them easier to eat. It will help you get though the long hot summer days when you have no appetite! In the winter, I recommend you use it as a dipping sauce for hot pot dishes.You can use yuzu powder and ichimi spice instead of yuzu ichimi spice. If you don't have either, you can give give it a delicious yuzu flavour with ponzu sauce or yuzu pepper paste.This time, I only used daikon radish, but you can also add grated carrot for a colourful finish. Recipe by ramutomato

I've always eaten daikon radish this way.If you cut the daikon radish into slightly thick matchsticks, the texture will be better. For 1 serving. Recipe by kyontora

Although "nuta" is tasty with squid or octopus, I recommend trying it with aburaage, since it's aromatic and budget-friendly.There's absolutely nothing to it. Just be careful not to burn the aburaage The karashi is optional. Recipe by uronn

A classic dish.Drizzle with yuzu juice after turning off the heat! Recipe by Silvy1978

I added grated radish to my usual seared bonito dish!I recommend you use a lot of ginger and green onion! Recipe by U-tan0141

I had some frozen salt-preserved shiso berries, so I added them to the pickles but shiso leaves would also work.If you are making this with fresh shiso leaves, add some salt.If you want to pickle the daikon radish properly, let it rest in the refrigerator before eating. Recipe by Pugipugibuta

Raw daikon radish helps you digest oils and proteins and also treats your sore throat and hangover. It's good for you. I try eat Daikon for digestion when I have things such as Tempura, Shabu-Shabu, Yakiniku or Tonkatsu. I used canned tuna this time, but you can use imitation crab meat instead. Here's my recipe. *If you can't find daikon radish at store, you can use sweet turnip. It tastes similar.