1 medium daikon radish
3 tablespoons vinegar (rice vinegar, if you have it)
1 teaspoon salt
1 tablespoon sesame seed oil
1 tablespoon sugar
Scrub the radish; peel (optional). Trim the ends. Thinly slice or finely julienne. Mix well with the marinade ingredients. Refrigerate at least 2 hours, preferably overnight. Serve as a relish.