📝 About This Recipe
Namasu is a vibrant, celebratory Japanese salad traditionally served during the New Year (Osechi-ryori), symbolizing good luck and longevity. This quick vinegar-based pickle features a refreshing crunch and a delicate balance of sweetness and acidity that cleanses the palate beautifully. The striking contrast of snowy white daikon and bright orange carrots makes it as visually stunning as it is delicious.
🥗 Ingredients
The Vegetables
- 1 pound 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 (fine grain for drawing out moisture)
Sweet Vinegar Dressing (Amazu)
- 5 tablespoons Rice Vinegar (use high-quality unseasoned rice vinegar)
- 2 tablespoons Granulated Sugar (adjust to taste for desired sweetness)
- 1 tablespoon Dashi or Water (adds a subtle umami depth)
- 1/4 teaspoon Light Soy Sauce (optional, for a hint of saltiness)
Aromatic Accents
- 1 teaspoon Fresh Ginger (peeled and cut into very fine needles)
- 1/2 teaspoon Yuzu Zest (or lemon zest if yuzu is unavailable)
- 1 piece Dried Persimmon (optional; thinly sliced for a traditional touch)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Begin by preparing the daikon. Peel the radish and slice it into thin rounds, then stack the rounds and slice them into uniform matchsticks (katsuramuki style). Aim for about 2 inches in length.
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2
Peel the carrots and slice them into matchsticks of the same size as the daikon. Traditionally, the ratio is about 5 parts daikon to 1 part carrot to maintain the white-and-red aesthetic.
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3
Place the sliced daikon and carrots in a medium mixing bowl. Sprinkle the sea salt over the vegetables and toss thoroughly with your hands to ensure every piece is coated.
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4
Let the vegetables sit for at least 10-15 minutes. This process, called 'shio-momi', draws out excess water and softens the crunch to a pleasant, flexible texture.
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5
While the vegetables are resting, prepare the 'Amazu' (sweet vinegar). In a small bowl, whisk together the rice vinegar, sugar, dashi (or water), and optional soy sauce until the sugar is completely dissolved.
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6
Once the vegetables have softened, take small handfuls of the mixture and squeeze firmly to remove as much liquid as possible. Discard the salty liquid.
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7
Transfer the squeezed vegetables to a clean, dry bowl. Fluff them up with a fork or chopsticks so they aren't clumped together.
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8
Pour the sweet vinegar dressing over the vegetables. Add the fine ginger needles and the sliced dried persimmon if using.
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9
Toss everything together gently but thoroughly to ensure the dressing is evenly distributed.
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10
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to penetrate the vegetables and develop a cohesive taste profile.
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11
Before serving, give the Namasu one final toss. Taste and adjust with a tiny pinch of sugar or drop of vinegar if needed.
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12
Plate the Namasu in small individual bowls, mounding it slightly high in the center. Garnish with yuzu zest and toasted sesame seeds for a fragrant finish.
💡 Chef's Tips
Use a mandoline slicer for perfectly uniform matchsticks, which ensures even pickling and a professional look. Always squeeze the salted vegetables as hard as you can; if too much water remains, it will dilute the vinegar dressing and the flavor will be bland. If you find the vinegar too sharp, you can briefly heat the dressing in a pan to mellow the acidity before cooling and adding to the vegetables. This dish keeps beautifully in the refrigerator for up to 5 days, making it an excellent make-ahead side dish. For a spicy kick, add a few rings of fresh red chili or a pinch of shichimi togarashi.
🍽️ Serving Suggestions
Serve as a refreshing side dish alongside grilled fatty fish like Mackerel or Salmon Miso Yaki. Pair with a chilled glass of dry Junmai Sake to complement the acidity of the vinegar. Include it as part of a traditional Japanese breakfast with steamed rice, miso soup, and natto. Use it as a bright, crunchy topping for a modern poke bowl or grain bowl. Serve as a palate cleanser between courses of a heavy, multi-course meal.