Thoroughly wash the radishes, especially the leaves. Do not discard them as they are a nice addition to the pickle. Quarter the radishes.
Top and tail the cucumber, and slice thinly.
Pick the basil leaves form the stalks.
Liberally salt the vegetables and basil leaves, and leave to sit for about 15 minutes.
Rinse in abundant water to remove the salt, then squeeze out any excess water.
Season with yuzu juice, and serve.
The pickles can be kept for up to two days in the refrigerator, but they are best eaten the day they are made.
«Basil is rarely used in Japanese cuisine, but is occasionally used to substitute its close relative red or green shiso. Shiso is available in East Asian supermarkets, but basil is close enough in flavour.»
Asian meals always involve lots of little side dishes, and the Japanese are particularly fond of pickles. While most take a long fermentation period, quick pickles are usually made just before serving and add a lot of pizzazz to any meal.