New answers tagged food-identification
I think you're talking about takuan? I don't know if I'd call it a sushi radish, but it's yellow and Japanese, at least. It's just pickled daikon, not a naturally yellow radish: The finished takuan is usually yellow in color and quite pungent, though most mass-produced takuan uses salt or syrup to reduce the dehydration time, and is colored artificially....
Top 50 recent answers are included