This fried daikon radish is delicious served with Japanese Worcestershire-style sauce, tartare sauce, ketchup or soy sauce. Recipe by Cooking papa recipe

I wanted to make an irresistible, quick pickled dish using shio-koji.Since the daikon is cut thin, this dish is ready to eat as soon as it's done.Feel free to add as much wasabi as you like. I think it tastes a lot better with a strong wasabi flavor.(By the way, if you like spicy foods, try adding some chili pepper.) Recipe by Niwanomomo

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

When cucumbers are in season, this is a very easy and quick pickle recipe! Recipe by yamita

I made these for onigiri rice balls.Even if you only have enough time to soak them for half a day, they'll still be delicious. Thoroughly drying the shiso leaves before soaking will allow them to keep longer. Recipe by Kukkingumami-

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

This is the pickling method I learned from my mother.These are amounts of ingredients you need to make 2 kg of umeboshi. Feel free to add more red shiso, if you like. Recipe by Yuuyuu0221

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.

I had a bunch of homegrown radishes. Pickling is the best way to prepare them.For the photo, I cut only some of the cucumbers jabara style. Since the radishes were the elongated variety, I halved them lengthwise. The kombucha gives instant pickles a good taste. The shredded kombu also gives a good flavor, and turns it into a Japanese style salad. It's addictive. Recipe by commeline

This is the daikon radish that my mother-in-law made for the New Year's feat. It's so good that whenever I made it, it gets eaten right up!The recipe that my mother-in-law taught is 2 kg daikon, 100 ml vinegar, 80 g salt, 2 tablespoons sake, and 300 to 400 g sugar.I adjusted it to an easy-to-consume amount using 1/2 a daikon.At first, I wondered if it was right to cover the daikon in sugar and salt. The water from the daikon will be drawn out, so use a container that will give the daikon some room.If you reuse the vinegar, it will be too thin, so I recommend draining half of the water. I recommend using it as marinade, and adding in half of the amount of ingredients for a second pickling. Recipe by Popotankobu

I wanted to have a plum in my daily bento, so I made this omelette and added shiso to it.The taste of the plum will depend on its salt content. Adjust the taste with soy sauce if necessary.I use homemade plums, which are quite salty. For 2-3 servings. Recipe by misa-king