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Persimmon, Turnip and Yuzu Salad
December 4, 2025
We call these kind of Salad, “Sunomono”, Vinegar marinated vegetables. It is more like small bite rather than having a big salad. I like to eat as it is, but also great to eat as a condiments for a fish dish. In Yess Restaurant we pare this salad with Miso Black Cod. Natural Sweetness of Persimmon, crunchy watery Turnip and Yuzu’s refreshing fragrance compensate the rich fish dish so well.
In this Recipe
Ingredients
Yuzu
Fuyu Persimmon
Hachiya Persimmon
Tokyo Turnip
Rice Vinegar
Salt
FOR THE YUZU-MISO DRESSING
Yuzu skin and Juice to taste
Grated Onion
Rice Vinegar
Neutral Oil ( Avocado oil, Rice Bran Oil, etc. )
Saikyo Miso ( Kyoto Style Sweet White Miso )
Japanese Mustard to taste
Black Pepper
Steps
- Leave the Hachiya Persimmon outside until they get completely ripen and turned Tomato-red, otherwise it’s not edible!
- Once sufficiently ripen, peel the skin and mash the flesh into sauce texture. Add some Rice vinegar into the mash. It shouldn’t be too vinegary, but just enough amount to compensate the Persimmon’s sweetness and the lack of acidity.
- Add some Yuzu skin by either shaving by knife or using lemon Zester. It will become naturally sweet and tasty dressing sauce. ( No need to add salt this sauce because you salt the ingredients )
- Peel Fuyu Persimmon and cut into the size you like ( one-bite size ).
- Wash the same amount of turnip, peel the skin if it's thick ( small baby ones don't need to be peeled. )and cut into the same size of persimmon.
- Sprinkle some salt over Persimmon and Turnip, mix well and leave them for 10 minutes.
- Take spoon full of mashed Hachiya Persimmon and Yuzu sauce you made previously and mix well with Fuyu Persimmon and Turnip. As simple as it is, so delicious.
- FOR THE YUZU-MISO DRESSING
- Grate Onion into fine, combine Rice Vinegar, Oil and mix well.
- Add Japanese mustard to taste. If it’s powdered Mustard, make into paste by adding water previously. Japanese mustard is very spicy, so you have to be careful not to put too much. Mustard is just to make a slight kick to the taste.
- Shave Yuzu zest by Zester or knife and add together with Yuzu juice to the mix. Also add some crushed black pepper to taste.
