‘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.


4 Servings


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

  1. Peel Turnip, cut into quarters, and thinly slice. I usually use a vegetable slicer. You can cut into thin strips if you prefer.
  2. Sprinkle with Salt and massage, rest for a while, then drain and squeeze to remove excess salty water.
  3. Add Sugar and Vinegar, and mix well to combine. Set aside while you are preparing Persimmon.
  4. 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.
  5. 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.