For three years I lived in Yokosuka, Japan during my husbands time in the Navy. While we were there we would visit a local Izakaya with friends to drink and eat. Oh, the things I ate there: mochi cheese, pregnant fish on a stick, octopus "suckers" in wasabi sauce. I would try anything at least once and there were many items I would order every time we went. One of my favorite dishes was the daikon salad. It was fresh, crisp, and probably the lowest calorie item on the menu. Here is my version of the salad. You will want to add the dressing and garnishes at the very last minute. Don't make too much as it doesn't keep well and it will get soggy & limp.
Ingredients:
8oz Daikon julienned
3 oz English Cucumber - only edges julienned
1-2 radishes julienned
1/4 tomato sliced thinly
a sprinkling of micro greens
a sprinkling of deep fried mung bean threads
Ponzu
Olive oil
Sea Salt
Directions:
- Julienne all of the veggies with the exception of the tomato. I use a mandolin to make life easy.
- deep fry a small amount of mung bean threads in canola oil, sprinkle with sea salt and set aside.
- Place julienned veggies in a bowl and mix with 3 tsp ponzu and 1 tsp olive oil
- Season with sea salt. Mix well
- Arrange on a plate and then add tomatoes around the edges
- Sprinkle micro greens on top and then add a touch of the fried mung bean threads just before serving
- Enjoy!
Getting together with friends in Japan often meant making home made Chu-hi at the Izakaya. The server would come to our table with seltzer, grapefruit halves, and a bottle of Shochu and we were set. When we needed more of anything all we had to do is push a button to "buzz" our server to bring us more good eats and mixers for our drinks. This is one of the most refreshing drinks you can have on a hot summer night. Enjoy. 
