Slice some leftover daikon and mix with cut stem of it. The stems of daikon is usually rubbish, but it is a waste, so I didn't threw away and kept in the fridge.
Sprinkle salt and leave it a few minutes, and drain off the excess water. Squeeze yuzu (Japanese citrus fruit) and adjust the salt. Marinate some peeled yuzu skin and dried mekabu (a kind of seaweed). It is low in calories and less waste.
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