Quick Pickled Daikon and Carrot

A small plate of tsukemono, pickled vegetables, is an important component of a complete informal or formal Japanese meal. Popular vegetables for pickling are daikon, carrot, cabbage, cucumber, eggplant, Chinese cabbage, mustard greens, and turnip. The flavor, texture, and color of the vegetables vary according to the type of pickling agent used—brine, sake lee mash, mirin, miso marinade, salted rice bran mash, vinegar, or mustard—and the length of pickling time. Homemad