Some oroshi (white-radish and red-pepper garnish)

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