Daikon no asazuke

Peel the Daikon and slice it into very thin rounds or half-moons, approximately 2-3mm thick.

Place the sliced Daikon in a large bowl, sprinkle evenly with Salt, and mix thoroughly. Let it sit for 30 to 60 minutes until the Daikon softens and releases its moisture.

Gently squeeze the Daikon to remove as much excess water as possible. Briefly rinse the Daikon under cold water to reduce saltiness, then squeeze again very thoroughly to remove all remaining water. Pat the Daikon dry with a clean cloth or paper towel.