Thoroughly wash the Mizuna under cold running water and drain well. Cut the Mizuna into 4-5 cm lengths.
2
Peel the Daikon and julienne it into thin strips.
3
In a small bowl, combine the Koikuchi soy sauce, Rice vinegar, Mirin, Sesame oil, and Sugar. Grate the Fresh ginger directly into the bowl and whisk until the Sugar is dissolved to create the dressing.
