prep time of katsuramuki for garnish

Hi all,

wanna do some daikon flower garnishes for a brunch service tomorrow and am wondering if and how I can prep this.
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In the past when I've sheeted out daikon and rolled it back up on itself and kept in fridge, it still seems to stiffen up a bit by next morning and I don't think that that would work for this use. I could plan on salting it a bit to re-soften but I'd rather not because then it could easily get too soft.

I can just make them start-to-finish during service (it's just for fun, if no one gets one, that's fine and I think service will be slow anyway) but I'd like to prep it out if possible.

What would you do?

I would prep them, stick a toothpick thru it and leave it in ice water until needed. It should be good for at least a day or 2 like tsuma would.