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Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi
Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi

Before you jump to Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

For the most part, people have been conditioned to believe that “comfort” foods are terrible for the body and must be avoided. But if your comfort food is candy or junk food this might be true. Otherwise, comfort foods may be extremely nourishing and good for you. A number of foods honestly do improve your mood when you eat them. When you are feeling a little down and are needing an emotional boost, try a couple of these.

Build a trail mix out of seeds and/or nuts. Your mood can be elevated by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and other types of nuts. This is because these foods are rich in magnesium, which helps to boost your production of serotonin. Serotonin is the “feel good” chemical substance that directs your brain how you feel all the time. The more of it in your brain, the happier you’ll feel. Not only that but nuts, specifically, are a fantastic protein source.

Now you know that junk food isn’t necessarily what you should eat when you want to help your moods get better. Go with these tips instead!

We hope you got insight from reading it, now let’s go back to yuzu flavored daikon namasu pickles with dried persimmon for osechi recipe. To cook yuzu flavored daikon namasu pickles with dried persimmon for osechi you only need 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi:
  1. Get 1/4 Daikon radish
  2. Take 4 small Dried persimmon
  3. Prepare 1 Yuzu (Chinese citrus)
  4. Take 1/2 tsp Salt
  5. Prepare 50 ml Vinegar
  6. Take 3 tbsp Sugar
Instructions to make Yuzu Flavored Daikon Namasu Pickles with Dried Persimmon for Osechi:
  1. Peel the daikon, thinly julienne, then thoroughly rub in salt (1/2 teaspoon) and let sit for about 30 minutes.
  2. Squeeze out the excess water from the daikon.
  3. Slice 3 g of the peel from the yuzu and finely cut into strips, remove the stem end and seeds of the persimmons, and slice the flesh into strips about the size of the seeds.
  4. Combine the vinegar, sugar, and squeezed yuzu juice (1 tablespoon) and mix well.
  5. Combine the liquid from Step 4 with the daikon, yuzu peel, and persimmon, and chill in the refrigerator.
  6. It should sit for at least an hour; but the flavors blend well and it's very tasty after soaking overnight.

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