Some Oroshi (White-Radish and Red-Pepper Garnish)

1. 1

   Make 4 openings in the flat side of the daikon with chopsticks or the tip of a knife.

2. 2

   Insert a red pepper deep into each opening, so that the tip is level with the daikon.

3. 3

   Set aside for at least 4 hours.

4. 4

   The daikon's moisture will reconstitute the pepper and the pepper will have spiced the daikon.

5. 5

   Grate the daikon, divide into 6 equal parts, and roll into a small ball.

6. 6

   TO SERVE: Pour the pon-su (equal parts soy-sauce and lemon juice) and add a ball to each dish.

7. 7

   garnish with onion and serve with sashimi.

No additional tips available.