lightly pickled daikon with kōji
A type of tsukemono where half-dried daikon radish is salted and pickled in kōji (rice malt). Related to べったら漬, but typically less sweet and with a shorter pickling time.
Lightly pickled daikon with kōji goes perfectly with rice.
This lightly pickled daikon has a pleasant sweetness from the kōji.
べったら漬 is a sweeter, stickier Tokyo-style daikon pickle made with kōji and sugar, while 浅漬大根 is a lighter, less sweet pickle with a shorter fermentation time.
たくあん is a common yellow pickled daikon made with rice bran, whereas 浅漬大根 uses kōji and is often less salty and more delicately flavored.
Compound of 浅漬け (asazuke, 'lightly pickled') and 大根 (daikon, 'daikon radish'). The term describes a specific style of pickle rather than a general process.