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Daikon Pickle 'Amazu'

Amazu literally means ‘sweet vinegar’ and is a popular way to pickle things. You can use this recipe with many types of vegetables, such as carrots, turnips, celeriac, radish, in fact, almost any root vegetable. The technique for making sushi ginger is very similar to this. This daikon pickle is delicious when served with grilled meat or fish, particularly with my "Zander in Yuzu Miso" recipe. Daikon is at its best in the winter, but this recipe will easily keep for two or three weeks in the fridge so you can enjoy it in spring as well. As with all pickles, the taste gets stronger with time.

Salmon teriyaki, salmon yuanyaki

How to make Daikon 'Amazu'

Makes: For 4 people as a side pickle

Time to prepare: 20 minutes, plus 1 hour marinating


120g sugar

3g sea salt (a)

180g rice vinegar

1 x 3cm piece konbu seaweed

½ daikon radish

10g sea salt (b)