4 to 6 tablespoons sushi vinegar (sushi seasoning vinegar), to taste
Juice of ¼ to ½ lemon, to taste
Splash of dashi shoyu (optional)
Instructions
Using a mandoline on the thinnest setting (1.5 mm), slice daikon into paper thin rounds.
Also slice carrots using the mandoline on the 1.5 mm setting.
Toss sliced daikon and carrots in a large bowl and sprinkle with salt and gently toss. Let sit for 30 minutes at room temperature or up to one hour in the fridge.
Squeeze excess water from the daikon and carrots. The vegetables will shrink a little.
Add natto konbu and gently toss with the daikon and ninjin. I believe this type of prepared kelp is referred to as natto konbu because of its slimy texture, similar to natto (fermented soybeans).
Add sushi-zu and lemon and toss gently. Sushi-zu is a seasoned vinegar that may be used to season sushi rice or salads. I recommend adding 4 tablespoons of sushizu, and the juice of a quarter lemon and then tasting it. I prefer sunomono to have a strong vinegar flavor, so I added a little less than 6 tablespoons of sushizu and the juice of half lemon. If you like, add a splash of dashi shoyu (Kamada Dashi Shoyu brand).
Serve a small portion as a side dish and enjoy!
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/08/30/daikon-ninjin-sunomono-japanese-radish-carrot-salad/