Peel the daikon radish, cut it into thin quarter-round slices, place it in a bowl, sprinkle with the salt, massage gently, and let it sit for 10 minutes.

Meanwhile, pour the hot water into a bowl, stir in the baking soda until dissolved, add the organic lemon, and let it soak for 10 minutes while rolling it occasionally.

Remove the lemon and scrub it thoroughly under running water with a clean sponge or vegetable brush to remove any wax. Pat dry.

Squeeze the salted daikon firmly with paper towels or a clean kitchen towel to remove excess moisture, then transfer it to a bowl.

Using a julienne peeler, shave about 1 tablespoon of lemon zest directly over the daikon. If you don’t have one, peel off a strip of lemon zest, carefully trim away all of the white pith with a knife since it is bitter, then cut the thin yellow peel into fine strips.

In a separate small bowl, combine the rice vinegar, sugar, and dashi powder, stirring until well mixed. Pour the dressing over the daikon and lemon zest and toss until evenly coated.