3" round section daikon

      6 tb Pon-su (equal soy-lemon juic

      4    Takano Tjume (Whole red pepp

      2    Spring onions, chopped

  Make 4 openings in the  flat side of the daikon with chopsticks or the tip
  of a knife.  Insert a red pepper deep into each opening, so that the tip is
  level with the daikon.  Set aside for at least 4 hours. The daikon's
  moisture will reconstitute the pepper and the pepper will have spiced the
  daikon.  Grate the daikon, divide into 6 equal parts, and roll into a small
  ball. TO SERVE: Pour the pon-su (equal parts soy-sauce and lemon juice) and
  add a ball to each dish. garnish with onion and serve with sashimi.