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1
Julienne the daikon and carrot separately to uniform 2–3 mm square strips of equal length. Place each in its own bowl. Sprinkle the salt over each in proportion to its weight (2–3% of vegetable weight combined). Toss well, then rest uncovered for 15–20 minutes. The vegetables are ready when they have released visible moisture and feel pliant but not collapsed.
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2
Rinse each batch separately under cold water. Take a handful at a time and press firmly between the palms, squeezing out as much liquid as possible. The pressed vegetables should feel dry and compact, not wet. This step decides the dish: insufficient moisture removal dilutes the amazu and produces a watery, flat-flavoured result; over-salted vegetables that taste briny even after rinsing must be re-rinsed and pressed again.
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3
Combine the rice vinegar, sugar, and pinch of salt in a small bowl or jug. Stir until the sugar is fully dissolved. Add yuzu juice or zest if using. The dressing should taste distinctly sweet-sour with neither element dominating — adjust by small increments of sugar or vinegar as needed.
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4
Combine the pressed daikon and carrot in a clean bowl. Pour the amazu over and toss gently to distribute. The white of the daikon should remain dominant, with the carrot providing red-orange accents throughout — the kohaku proportion. Cover and refrigerate for a minimum of 2 hours, preferably 24 hours.
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5
Before serving, taste for sweet-sour balance; adjust with a few drops of rice vinegar or a pinch of sugar if required after resting. The vegetables should be yielding yet retain a discernible firmness — neither crunchy nor limp. Mound carefully into small lacquerware cups or arrange within the osechi box.