Peel the daikon and slice it thinly using a peeler. Trim the mizuna and cut it into bite-sized pieces.

Juice half of the yuzu and slice the remaining half into rings.

Mix the daikon slices with the yuzu juice in a bowl.

In a pot, add clams, sake, and water. Bring to a boil and cook until the clams open. Remove the clams.

Add the pork belly to the same pot and cook over medium heat until fully cooked, skimming off any foam.