‘Namasu’ is a Japanese dish of vegetables that are seasoned with Salt, Sugar and Vinegar. Most commonly Daikon and Carrot are used. This is a seasonal variation and it is quite popular. In autumn, when people harvest Persimmon fruit, they use it for a variety of salads. This is one of them. Turnip is popularly used with Persimmon, but Daikon can be used. This dish makes me very nostalgic.
1 medium Turnip *240g after sliced
1/2 teaspoon Salt
1 tablespoon Sugar
2 tablespoons Rice Vinegar
*Note: Alter the amount of Sugar and Rice Vinegar to suit your taste. You may wish to add more Sugar, but remember Persimmon is quite sweet.
1 Persimmon *It weighed 170g today
- Peel Turnip, cut into quarters, and thinly slice. I usually use a vegetable slicer. You can cut into thin strips if you prefer.
- Sprinkle with Salt and massage, rest for a while, then drain and squeeze to remove excess salty water.
- Add Sugar and Vinegar, and mix well to combine. Set aside while you are preparing Persimmon.
- Peel Persimmon, cut into quarters, remove seeds if there are any, and thinly slice. If the Persimmon is not firm, cut into thicker slices. *Note: If you cut Turnip into strips, cut Persimmon also into strips.
- Add Persimmon to Turnip, and gently mix to combine. Set aside for about 10 minutes to let it well seasoned, then mix again before serve.
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