’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.


4 Servings


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

Traditional Method
  1. 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.
  2. Sprinkle 1/2 teaspoon Salt and massage, rest for a while, then drain and squeeze to remove excess salty water.
  3. 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.
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.