In a medium to large bowl, put adzuki beans and brown rices. Fill the bowl with enough water to submerge the beans and rice by a few inches. The beans will expand as they soak! Soak overnight, or at least 8 hours.

Drain beans and rice and rinse well. In a pot, put beans, rice, 2 1/2 cups water and kombu. Bring to a boil. Reduce heat to low and simmer covered for 1 hour. After cooking, take out kombu and stir in tamari.

In a small pot, put brown rice vinegar, 2/3 cup water, sugar and turmeric. Bring to a boil. Then reduce heat and stir to dissolve sugar. Turn off heat and allow to cool.

Wash and peel daikon with a vegetable peeler. Cut into thin slices. I used a mandoline, but you can also hand cut with a knife. Put daikon in a colander. Add 1 Tbsp sea salt and mix to combine well. Allow the daikon to sit for at least 30 minutes, allowing the salt to draw water out of the daikon.

Rinse daikon, pat dry and put in a clean jar. Pour brown rice vinegar mixture over daikon. Allow to sit in refrigerator until you're ready to eat.

In a small bowl, put wakame and enough warm water to submerge the seaweed. Allow to sit for at least 10 minutes to rehydrate. Drain and set aside.

In a large skillet, heat avocado oil over medium heat. Add garlic slices and sauté until fragrant. Add kale and sauté until tender, approximately 5 minutes.

To assemble, put rice and beans, wakame, kale, and pickled daikon in each bowl. Top with sesame seeds. Taste and add more tamari, if needed.