Prepare these ingredients
Cut the daikon radish into 5 cm (1.9in) slices.
Peel them.
Slice thinly.
Cut into thin julienne strips.
Prepare the carrots in the same way as the daikon radish.
Place the daikon and carrots into a bowl. Add the salt.
Massage the mixture with your hand. First lightly, then gradually increasing in pressure until they are soft and pliable.
Slice the yellow part of the yuzu skin thinly.
Cut into thin julienne
In another bowl, combine the sugar, vinegar and yuzu skin.
Gently squeeze out some of the excess moisture from the vegetables, but not too much, you don't want to make them dry.
Combine the vegetables with the sweetened vinegar.
Mix them well.