Store leftover carrot daikon salad in an airtight container and keep in the fridge for 2-3 days. You can serve it chilled or warm for a few seconds in the fridge to bring it to room temperature.

2. Cut the daikon and carrot into 7-8cm lengths and peel. Then peel the daikon into a thin, 1mm continuous sheet. Cut the sheet into 5cm lengths and then cut across the grain into 1mm shreds.

Editor’s note: The theme of Gohan Lab is to help people make simple, tasty “gohan” (meals). The third in the series on daikon radish and turnip delivered from a kitchen in Kyoto focuses on ...