This is daikon marinated with mirin, tamari, and black sugar and over time it goes from white to a dark colour. It is crunchy and adds an interlude to a lunch or dinner, served in-between courses of fish. It is a prelude to the ending of a meal, a homemade touch, a chef adds his own flair, either sweet or more sweet. It is a signature of a sushi chef but is not always served.