‘Daikon Carrot Namasu’ is one of my all time favourite ‘ae-mono’, a type of salad. The sweet and sour dressing goes very well with Daikon. Whole-grain mustard can add extra flavour to the sweet and sour dressing. You may wish to add some other vegetables such as Cucumber, Carrot, Mizuna or Sprouts. The traditional Japanese salad dressings don’t contain oil, but you can add Olive Oil or Sesame Oil if you like.


4 Servings


Daikon 1 *500 to 600g
Salt 1/2 teaspoon
Note: Do not worry the amount of salt. The most of it will be discarded with the water come from Daikon.
Rice Vinegar 2 tablespoons
Sugar 1 tablespoon
Whole-grain Mustard 1 tablespoon
Green Herb (Shiso, Basil, Parsley, etc.)

  1. Peel and slice Daikon into 2 to 3mm thin strips. I usually use a slicer. If you cut by knife, slice diagonally 2 to 3mm thin, then slice into 2 to 3mm strips.
  2. Sprinkle the Salt and massage, rest for a while, then drain and squeeze to remove excess salty water.
  3. Mix Vinegar, Sugar and Whole-grain Mustard, add vegetables and mix well. Set aside for about ten minutes to let it well seasoned. Sprinkle some thinly sliced green herb on top and serve.