Common additional ingredients include grated raw radish (oroshi daikon) and carrots.
They can be combined with fine slivers of daikon, for instance, to make a simple salad.
It is made by pickling daikon with sugar, salt, and sake without filtering koji.
This variety of daikon is shorter, stouter, and has a pale green color extending from the top, to approximately halfway down the tuber.
A weight is then placed on top of the crock, and the daikon is allowed to pickle for several months.
The name means sour mustard green and pickled daikon leaves are also used in the most common version.
The stock might include ingredients such as "negi", carrot, potato and "daikon" radish.
Once the beef becomes soft after being simmered for about four to five hours, the daikon is taken out of the pot.
