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Cut off the rounded edges of 200 g daikon radish and 100 g carrot to make them into blocks. Thinly slice, then cut into 2-3mm matchsticks.
Place them in a bowl with ½ tsp salt and mix by hand. Rest for 15 mins to draw out the excess moisture.
While you wait, add 2 tbsp unseasoned rice vinegar (komezu), 3 tbsp water, 2 tbsp sugar, ¼ tsp salt, 1 tbsp yuzu juice and ¼ tsp Japanese soy sauce (koikuchi shoyu) to a sealable bag and scrunch to mix.
Once the sugar and salt has dissolved into the mixture, add 1 tbsp yuzu peel (if using fresh yuzu) and 5 g dried kelp (kombu).
After 15 mins have passed, thoroughly squeeze the daikon and carrot to remove the excess water. (Do not wash.)
Add them to the bag, push the air out and seal. Store in the fridge overnight.
After 24 hours, remove the kombu from the bag and discard, or use for another recipe like kombu tsukudani.
Transfer the carrot and daikon to serving bowls and decorate with yuzu peels, enjoy!