Combine ingredients for the vinegar mixture and simmer over low heat to dissolve sugar and salt. Set aside to cool.
Peel and cut daikon into bite-size wedges (about 0.5–1 cm thick).
Put daikon, yuzu and vinegar mixture in a resealable bag. Remove any air from the bag, seal and refrigerate for 1–2 days.
© 2018 All rights reserved. Published by Marshall Cavendish.