By admin / December 17, 2025

Pickled Daikon Radish (Senmaizuke)

Introducing 'Infinite Senmaizuke,' a delicious dish made by simply thinly slicing daikon radish and marinating it with salt, sugar, and vinegar. We compare two versions: one marinated with MSG(Ajinomoto) and another with kombu. This easy and tasty daikon pickle recipe is perfect with rice or as a snack with drinks – give it a try!

Steps

Prepare 600g of the root end of daikon radish, cut it in half, and separate one half for the MSG(Ajinomoto) marinade and the other for the Kombu marinade.
🕒 02:38
Thinly slice each half of the daikon radish without peeling. [Pro Tip!] Slicing thinly creates a good crunch and allows flavors to penetrate quickly. Cut to a thickness of no more than 1cm.
🕒 03:47
In a bowl, add 300g of thinly sliced daikon radish for the MSG(Ajinomoto) marinade, then add 1 tsp salt, 1 tbsp sugar, 1 tbsp vinegar, 2 red chili peppers, and 6 dashes of MSG(Ajinomoto).
🕒 04:54
Thoroughly massage the added seasonings into the daikon radish. Then, marinate for 15 minutes. [Pro Tip!] Massaging will cause the daikon to release moisture, but marinating it with this liquid will result in a more delicious flavor.
🕒 05:49
In a separate bowl, add 300g of thinly sliced daikon radish for the Kombu marinade, then add 1 tsp salt, 1 tbsp sugar, 1 tbsp vinegar, and 2 red chili peppers.
🕒 06:56
Next, add 4g of shredded kombu and thoroughly massage everything together. Then, marinate for 15 minutes. [Pro Tip!] Kombu marinade tends to absorb more moisture and become saltier, so it's recommended to adjust the amount of salt to be slightly less.
🕒 07:13
After 15 minutes of marinating, plate the MSG(Ajinomoto)-marinated Senmaizuke and the Kombu-marinated Senmaizuke separately.
🕒 11:21