Persimmon and Daikon in Sweet Vinegar Dressing

When bright orange persimmons, kaki, dominate fruit markets, it is full autumn in Japan. At the same time, daikon becomes sweeter in the cold weather. The two are perfect mates in this classic Japanese dish. Served as a side dish in individual small bowls, Kakinamasu is particularly refreshing as an accompaniment to an oily main dish.

When persimmons are unavailable, you can substitute dried apricots.