Pink radish amazu zuke (sweet pickle), below, is a great way to brighten up your plate, and it's incredibly easy to make. When preparing it, the radish initially loses its colour, which transfers into the pickling liquid. After a few days, the liquid turns the radish into a beautiful, vibrant pink. I find the colour is perfect by the third day. You can keep it longer if you want but, interestingly, if you leave it too long the colour fades again.