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.
- 300 grams daikon, julienned
- 30 grams carrot, julienned
- 1 tsp salt
- 1 yuzu, if you have one, cut off the peel, remove white part, cut into thin strips
- 2 dried persimmons, if you have them, remove the seeds, cut into thin strips
- 1/2 tbsp sugar
- 1 tsp honey
- 1 tbsp rice vinegar
- 1 tbsp yuzu juice, if you are not using yuzu, use lemon juice or more rice
- 2 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.