Old man mumble

　Vinegared daikon radish is called dekuninamashi in the Okinawan dialect. Daikon in season is thinly sliced with ama-zu (sweet vinegar) (the photo shows thinly sliced). The ama-zu is made by mixing vinegar, water (or light soup stock) and sugar.
　It is slightly more acidic than usachi (see previous blog post).　If you don't care about the color of the dekuninamashi, you can add a few drops of soy sauce.　Rather than eating it immediately after making it, refrigerate it for a while so that the juice from the daikon and the sweet vinegar will meld together and give it a nice flavor.

　You can use lemon or sequoar for flavoring if you like, but in my case, I don't, because it would ruin the flavor of the daikon. For garnish, shaved dried bonito shavings. In the photo, carrots are garnished.