Traditional Preparation
This dish is traditionally made with one of two types of dried daikon radish. The first, called wari-boshi daikon, is prepared by cutting a daikon radish lengthwise into four to six pieces and drying it for approximately one month. The second, known as hana-kiri daikon, is made by quartering the radish lengthwise, cutting it into thin slices, and drying them naturally in the sun.
To prepare haribari-zuke, the dried radish is rehydrated in plenty of water. Wari-boshi daikon is sliced thinly after soaking. The radish is then marinated in a traditional Japanese sweet-and-sour seasoning made with vinegar, soy sauce, and sugar, known as sanbaizu, for about 24 hours.
A Versatile Accompaniment
The finished pickle has a satisfying, crunchy texture and a bright, tangy taste. It pairs beautifully with a bowl of steamed white rice and also makes an excellent snack to enjoy with sake or other drinks.
For extra flavor and variety, ingredients such as dried shrimp, Japanese chili peppers, dried young sardines, or wakame seaweed can be added. These variations enhance the aroma and taste, making this simple traditional pickle even more enjoyable.