Place the livers and water in a medium-size saucepan and bring to a boil.
Turn off heat and drain the cooking liquid from the livers, reserving 1/2 cup of the liquid.
Combine the reserved liquid with the scallions, tamari, vinegar, ginger, honey, and aniseed.
Pour the mixture over the chicken livers in the saucepan.
Return the livers to a boil, reduce heat, cover, and simmer for 15 minutes.
Cool, then remove the livers from the stock and cut into bite-size pieces.
Return the livers to the stock and chill.
Toss the radishes with the rice vinegar.