Asazuke, Quick Pickles

7 oz Daikon radish
1 pc Cucumber
1/2 pc Red bell pepper
1/2 pc Yellow bell pepper
2 Tbsp Yamaki Kappo Shirodashi

1. Cut the daikon radish, cucumber, and bell peppers into bite-sized pieces (about 4 cm / 1.5 inches).

2. Place the daikon, cucumber, and bell peppers in a zip-top plastic bag. Add Yamaki Kappo Shirodashi, toss to coat, and gently massage the bag. Let sit for about 15 minutes before serving.