Namasu1

’Namasu’ is vinegared vegetables and most commonly Daikon and Carrot are used because of their joyful red & white colours. There must be some different recipes for this dish, but my family’s recipe is simple. I sometimes have a craving for this refreshing dish when I am very tired.


Makes

2 to 4 Servings

Ingredients

Daikon 10 to 15cm
Carrot 1 to 2
Salt 1/4 teaspoon
Rice Vinegar 2 tablespoons
Sugar 1 tablespoon

Traditional Method
  1. Peel and slice Daikon and Carrot into 2 to 3mm thin strips. I usually use a slicer. If you cut by knife, slice them diagonally 2 to 3mm thin, then cut into 2 to 3mm strips.
  2. Sprinkle small amount of Salt and massage, rest for a while, then drain and squeeze to remove excess salty water.
  3. Mix Vinegar, Sugar and Salt, add vegetables and mix well. Set aside for about 10 minutes to let it well seasoned. Sprinkle some toasted sesame seeds on top and serve.
Quick Method
  1. Using vegetable peeler, slice Daikon and Carrots into thin ribbons.
  2. Mix Vinegar, Sugar and Salt, add vegetables and mix well. Sprinkle some toasted sesame seeds on top and serve.