In a bowl, combine the sugar and vinegar. Set aside for later.

Cut the daikon radish into 5 cm slices.

Peel them.

Place slices on end and slice thinly.

Lay the slices on top of each other.

Cut into thin julienne strips.

Prepare the carrot similarly to the daikon radish.

Place the daikon and carrot into another bowl. Add the salt and then massage the mixture with your hands. First lightly, then gradually increasing in pressure until they are soft and pliable.

When the vegetables feel sufficiently pliable, gently squeeze out any excess moisture, but not so much as to make them dry.

Mix the vegetables with the sweetened vinegar from earlier. If available, add a small amount of julienned yuzu skins to add fragrance to the pickles.