’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. This is what my mother used to make. It is always quite sour. I sometimes have a craving for this refreshing dish when I am physically tired.
10 to 15cm Daikon *about 200g after sliced
1 Carrot *about 60g after sliced
1/2 teaspoon Salt
1/4 teaspoon Salt
1 tablespoon Sugar
2 tablespoons Rice Vinegar
- Peel and slice Daikon and Carrot into 2 to 3mm thin strips. I usually use a vegetable slicer. If you cut by knife, slice them diagonally 2 to 3mm thin, then cut into 2 to 3mm strips.
- Sprinkle 1/2 teaspoon Salt and massage, rest for a while, then drain and squeeze to remove excess salty water.
- Mix Salt, Sugar and Vinegar in a mixing bowl, add squeezed Daikon and Carrot, and mix well. Set aside for about 10 minutes to let it well seasoned. Sprinkle some toasted sesame seeds on top and serve.
- Using vegetable peeler, slice Daikon and Carrots into thin ribbons.
- Mix Vinegar, Sugar and Salt, add vegetables and mix well. Sprinkle some toasted sesame seeds on top and serve.