Namasu is crunchy and fresh with a delightful flavor. It makes a nice side dish to accompany other salads or vegetables. Whilst its not a “salad” in the European context, you could think of it as a Japanese condiment.
Ingredients
300 grams daikon, julienned30 grams carrot, julienned1 tsp salt
Optional:
1 yuzu, if you have one, cut off the peel, remove white part, cut into thin strips2 dried persimmons, if you have them, remove the seeds, cut into thin strips
Vinegar Mixture:
1/2 tbsp sugar1 tsp honey1 tbsp rice vinegar1 tbsp yuzu juice, if you are not using yuzu, use lemon juice or more ricevinegar2 tbsp water
How to Cook Namasu
Put daikon and carrot in a bowl, add salt, mix well, let sit for 10 minutes.Next, squeeze out the water and put the daikon and carrot into another bowl with the vinegar mixture.Add the yuzu peel and mix well.Cover with wrap, put into fridge for at least 30 minutes.Before serving, mix well and remove from the vinegar mixture.In another bowl, mix it with the persimmon.Then, serve!
This dish is part of osechi ryouri, the traditional feast on New Year’s Day in Japan.
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