Japanese Daikon Pickle Recipe

Learn how to make a simple Japanese daikon pickle with Hiromi Yuasa.

This recipe is similar to Japanese traditional pickles called Kōhaku namasu that are typically served in a special New Year’s dish. Kōhaku translates to “red and white” which is an auspicious colour in Japan. Carrots represent the colour red, daikon for white.

To be honest with you, I never used to like them as they are a bit too sweet for my liking. Adding lemon and ginger gives this pickle a perfect kick. And this has become me and my daughter’s favourite pickles this spring. Hope it will become one of your favourites too!

Japanese Pickled Daikon 2 Photo by Hiromi Yuasa
Japanese Daikon Pickle Recipe


  • Daikon
  • Carrots
  • Ginger
  • Bay leaves
  • 60ml vinegar
  • 60ml lemon juice
  • 50ml water
  • 40g to 60g sugar
  • 1 Tsp salt


  1. Peel daikon and carrots, cut them into sticks. Peel and slice ginger. Two to four slices should be enough. Slice lemons.
  2. Place them all and a bay leaf in your pickle jar or container.
  3. Place water, sugar (depending on your taste, adjust sugar amount between 40g to 60g) and salt in a sauce pan and heat until sugar and salt dissolve completely.
  4. Add lemon juice and vinegar (I use apple cider vinegar) in the sauce pan.
  5. Pour the pickle liquid into the jar, make sure it covers all the vegetables. Once it cools down, put a lid on and refrigerate.

Your pickles are ready to eat from the next day.

These pickles are perfect for spring or summer, as lemon and ginger give a refreshing taste! But they are so yummy I make them all year around.

Want more pickle goodness? Check out Hiromi’s Nukazuke recipe.

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