6 oz. daikon radish
3 dried persimmons
4 tbsp. rice vinegar
1 tbsp. mirin
1 oz. carrot
1 oz. cucumber
1 1/2 tbsp. sugar
1 tsp. salt

Peel daikon, cucumber and carrot and slice lengthwise. Cut into 2 inch length strips. In a bowl, mix daikon, cucumber and carrot and pour salt. Squeeze them for 3 minutes and rinse with water, drain and squeeze well. Cut dried persimmons into 2 inch length strips. Mix vinegar, sugar and mirin and stir until sugar is dissolved. In a bowl, mix vegetables, persimmons and vinegar mixture and let stand overnight.