“I’m turning Japanese, I think I’m turning Japanese, I really think so….”  How else could you explain getting into this off the menu sushi bar concoction.  It’s as simple as it gets but it’s also a stretch for the typical Western palate.  All you need is good ikura (salmon eggs) which precludes the use of the little glass vials of nastiness and some really fresh daikon radish.  This serving used about an inch and a half of a 4 inch diameter or so radish grated finely with the juice reserved.  A fairly reputable source makes some pretty impressive claims about fresh daikon juice and a health elixir (http://www.mitoku.com/products/driedvegetable/Healthbenefits_dai.html).  Don’t desicate the grated radish, just drain it well and then top with the ikura.  I’ve garnished it with kaiware, daikon sprouts, which seemed symmetrically appropriate but a lemon slice is more traditional and I’ll bet that mitsuba or even chives would work well.  Whatever you garnish it with it makes an inexpensive hors oeuvres that make a dramatic conversation provoking presentation.