Wariboshi Daikon Harihari-zuke
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 5 servings
- Ingredients
- 9
About this dish
Thick split-dried daikon softens slowly in a sweet soy-vinegar brine yet keeps a firm, crackling bite.
Read more
In Miura, Kanagawa, families traditionally split winter daikon lengthwise into sixteen to twenty sections and sun-dried it for about two weeks, leaving pieces much chunkier than finely shredded dried radish. The radish is only rinsed twice in cold water to remove dust. Soaking it beforehand weakens the firm texture that should come back in the brine. Kombu and dried squid bring savory depth, and seeded dried chili adds heat to the whole jar. The centers are seasoned from day 4, and the jar is finished within 10 days.
Ingredients
Instructions
- 1
Quickly rinse 100g split-dried daikon twice in cold water to remove dust, then drain 10 minutes.
Without fully soaking it, cut into 1cm lengths.
- 2
Cut 10g kombu and 10g ready-to-eat dried squid into thin 3cm strips.
Remove stems and seeds from 4 dried chiles and slice into 2mm rings.
- 3
Combine 200ml water, 60ml soy sauce, 35ml rice vinegar, 35g sugar, and 15ml mirin.
Boil fully for 1 minute, then set the pan over ice water and cool below 10°C.
- 4
Mix daikon, kombu, dried squid, and chile in a sanitized dry glass container.
Pour in the cold brine, press all solids below the liquid with a sanitized weight, and cover.
- 5
Refrigerate immediately at 4°C or colder and turn once daily with clean chopsticks.
Taste from day 4; serve when seasoned through but still firm, and remove the weight no later than day 6.
- 6
Use clean tongs for every serving, keep at 4°C or colder, and consume within 10 days from the start of curing.
Discard without tasting if mold, abnormal bubbles or gas, slime, or putrid odor appears.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
神奈川県農業技術センター「農産物の上手な利用法」 · Checked: 2026-08-11
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