Red and White Pickled Salad

This is is a key component of Osechi Ryori, the traditional Japanese New Year’s feast that celebrates the beginning of a new year. The red and white colors symbolize auspiciousness in Japanese culture, as they are associated with celebratory red-and-white mizuhiki cords.

2-3 Servings

8 oz (4-inch piece) daikon radish
0.7 oz (4-inch piece) carrot
[A] 3 tbsp Rice Vinegar for Sushi
[A] 3 tbsp water
[A] A pinch of shredded kelp (ito kombu)
Preferred amount of salmon roe (ikura)
Preferred amount of yellow yuzu

Directions

Thinly slice the daikon and carrot lengthwise, then cut into matchstick-sized pieces.
In a bowl, make salted water by dissolving 1 tsp of salt in 3/4 cup of water. Soak the daikon and carrot until softened, then squeeze out excess water.
In a separate bowl, combine [A], and marinate the daikon and carrot mixture.
Hollow out the inside of the yellow yuzu to create a bowl. Fill it with the marinated mixture from step 3 and top with salmon roe (ikura).