Rinse the dried kiriboshi daikon in plenty of water, squeezing gently. Replace the water and soak according to the package instructions.

Boil water in a pot and cook the kiriboshi daikon for about 3 minutes. Drain and rinse under cold water, then squeeze out excess water.

Julienne the carrot and cut the mizuna into 4cm pieces.

In a large bowl, mix the ponzu sauce, grated ginger, and sesame oil. Add the cooked daikon, carrot, and mizuna, then toss to combine.