1 cup Kewpie mayonnaise, 1 tsp Dijon Honey Truffle Mustard, 1 tsp miso shiro, dash of Yuzu Koshu, 2 Tbs truffle shoyu sauce, and truffle salt to taste. Whisk all ingredients together and set aside for 20 minutes to let the flavors combine.
Dry the Daikon fettuccini with paper towels. It's important to dry the daikon so that the dressing will stick to the Daikon.
Add the daikon to the dressing and stir until all of the fettuccini is well coated. Time to plate!