Metric:
450gr Daikon
( Japanese Radish )
120gr Rice Vinegar
120gr Water
110gr Carrot
45gr Sugar
2.5cm Kombu
5gr Salt
TRADITIONAL JAPANESE RECIPE: Namasu is a kind of Sunomono that is often a part of Osechi Ryouri (Japanese New Year cuisine). There are a lot of kinds of Namasu, but here we made the most typical one: red and white Namasu. The red is carrot and the white is Daikon radish, both pickled in sweet vinegar. There are meanings to each dish in Osechi Ryouri, mostly for happiness and good health for a whole year. Red and white are the colors of celebration in Japan, so it is the perfect color combination to celebrate a new year.
Namasu is extremely easy to make and can be prepared ahead of time. If you like lightly pickled salad, you will enjoy this dish as an appetizer or as a side to your main dishes.
The key to this dish is to make sure to squeeze out all the liquid from the veggie, it creates optimal crunchiness. To pickle, you only need sugar, salt, water and rice vinegar.
Skill Level:  |
Time: 45 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Slice Daikon ( Japanese Radish ) and Carrot very thinly into 5cm / 2in lengths.
02 - Add Salt and leave for 5 minutes.
03 - Squeeze out the water from the cut Radish and Carrot.
04 - Cut the Kombu very thinly and add to the vegetables.
05- Put the rest of the Ingredients in a pot, let it boil, and cool.
06 - Add the Vinegar mixture to the vegetables and mix. Refrigerate at least 30 minutes. Serve.
Notes:
- Besides Daikon and Carrot, you can also include Cucumbers for another layer of color and crunch.
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