📝 About This Recipe
Namasu is a vibrant, refreshing salad traditionally served during Japanese New Year (Osechi Ryori), where its red and white colors symbolize celebration and peace. This Izakaya-style version balances the crisp, peppery bite of daikon radish with the earthy sweetness of carrots, all brought together by a delicate, citrus-infused vinegar dressing. It is the ultimate palate cleanser—light, crunchy, and perfectly acidic to cut through richer grilled meats or fried dishes.
🥗 Ingredients
The Vegetables
- 10 ounces Daikon Radish (peeled and cut into 2-inch long matchsticks)
- 2 ounces Carrot (peeled and cut into 2-inch long matchsticks)
- 1 teaspoon Sea Salt (used for drawing out moisture)
The Amazu (Sweet Vinegar) Dressing
- 4 tablespoons Rice Vinegar (use high-quality unseasoned Japanese rice vinegar)
- 2 tablespoons Granulated Sugar (adjust to taste for desired sweetness)
- 1/4 teaspoon Kombu Dashi Powder (adds a subtle umami depth)
- 1 tablespoon Water (to help dissolve the sugar)
- 1 teaspoon Yuzu Juice (optional, for a bright citrus aroma)
Aromatics and Garnish
- 1/2 teaspoon Yuzu Zest (finely julienned or grated)
- 1 teaspoon Toasted White Sesame Seeds (for a nutty finish)
- 1 piece Dried Persimmon (optional; thinly sliced for a traditional festive touch)
👨🍳 Instructions
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1
Prepare the vegetables by peeling the daikon and carrots. Slice them into thin planks about 2 inches long, then stack the planks and slice them into uniform matchsticks (katsuramuki style if you have the skill, or simple julienne).
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2
Place the julienned daikon and carrots in a large mixing bowl. Sprinkle with the 1 teaspoon of sea salt and toss thoroughly with your hands to coat every piece.
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3
Let the vegetables sit for at least 15-20 minutes. The salt will draw out excess water, which softens the vegetables and allows them to absorb the dressing later.
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4
While the vegetables are sweating, prepare the 'Amazu' dressing. In a small bowl, whisk together the rice vinegar, sugar, water, and kombu dashi powder until the sugar is completely dissolved.
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5
If using yuzu juice, stir it into the dressing now. This adds a sophisticated floral note characteristic of high-end Japanese cuisine.
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6
Once the vegetables have softened, take a handful and squeeze firmly over the sink to remove as much liquid as possible. Repeat until all vegetables are very dry.
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7
Discard the salty liquid and place the squeezed vegetables into a clean, dry bowl or a glass container.
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8
Pour the prepared Amazu dressing over the vegetables. Toss well to ensure the matchsticks are separated and evenly coated.
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9
Add the julienned yuzu zest and sliced dried persimmon (if using) and toss gently one more time.
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10
Cover and refrigerate for at least 30 minutes. The flavors meld and improve significantly with a little time; ideally, let it chill for 2-3 hours.
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11
Before serving, give the salad a final toss. You may notice more liquid has accumulated; this is normal.
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12
Transfer to small individual bowls (kobachi style) and garnish with a sprinkle of toasted white sesame seeds.
💡 Chef's Tips
For the best texture, ensure your julienne cuts are consistent in thickness so they marinate evenly. Don't skip the squeezing step! If the vegetables are too wet, the dressing will be diluted and the salad will taste bland. If you can't find fresh yuzu, a mix of lemon and lime zest provides a similar bright citrus profile. Namasu keeps well in the refrigerator for up to 3-4 days, making it an excellent make-ahead side dish. Adjust the sugar-to-vinegar ratio to your preference; some prefer it sharper, while others like it sweet and mellow.
🍽️ Serving Suggestions
Pair with grilled mackerel (Saba Shioyaki) to balance the oily richness of the fish. Serve alongside Chicken Karaage or Tempura as a refreshing, acidic counterpoint to fried foods. Enjoy as a light appetizer with a glass of chilled, dry Junmai Sake. Include it in a Bento box for a pop of color and a crunchy texture contrast to steamed rice. Serve as part of a multi-course Izakaya spread with Edamame and Miso Soup.