According to the traditional recipe, first, daikon radish is sun-dried or air-dried until it is limp or soft enough to bend into a circle and then it is covered with the mixture of rice bran, salt, and the other ingredients including kelp, chili peppers and bark of diospyraceous kaki to add flavor.
伝統的な製法では、よく曲げられるほどまで日干しにしたダイコンを糠と塩、さらに風味付けにコンブや唐辛子、カキノキの皮などを加えて漬ける。