Step 1

Gather all the ingredients.

Step 2

In a small saucepan, combine 1 cup rice vinegar, ½ cup sugar, and 2 tsp salt. Whisk well to combine over medium heat. Once boiling, turn off the heat. Let cool to room temperature.

Step 3

Once Amazu is cool, transfer to a mason jar or an airtight container. You can keep Amazu in the refrigerator for up to 2-3 months.

Step 4

Peel the daikon and cut into ¼-inch (6 mm) slabs and then into sticks.

Step 5

Peel the carrot, cut into thin slabs, and then cut into thin strips.

Step 6

Put the daikon and carrot in the plastic bag and add 1 tsp salt.

Step 7

Close the bag and rub the vegetables from outside the bag for 1 minute and set aside for 15 minutes. Open the bag and drain the liquid completely that’s released from the vegetables.

Step 8

Add ¼ cup Amazu into the bag and combine with vegetables.

Step 9

Cut the red chili pepper into rounds and remove seeds (if you don’t want it to be too spicy). Add the red chili pepper rounds into the bag.

Step 10

Squeeze the half lemon and rub the vegetables from outside the bag.

Step 11

Set aside for 15 minutes (or a few hours, if you prefer) to marinate the vegetables. Serve the Amazuzuke in a bowl.

Step 12

You can keep the bag in the refrigerator for up to 3 days.