Yuzu is a yellow citrus, which tastes sort of like a mix of grapefruit and lime. It is in season and you see them a lot at a local Japanese grocery store now. Using yuzu zest and juice, I fixed a quick daikon radish pickles. It tastes the best the following day.
Kelp (Kobu) One small piece (2 cm or 4 inches long) cut into bits
Sugar 2 teaspoons
Rice vinegar 1 tablespoon
Salt 1/4 teaspoon
Yuzu 1 (juice and zest)
Peel daikon and carrot slice thinly with a mandolin and cut into half-moon or julienne. Place the daikon and carrot in a container and add all the rest of the ingredients. Massage vegetables gently and refrigerate for at least two hours before serving.