Japanese Namasu: Traditional Daikon and Carrot Salad Recipe

Ingredients

1 medium Daikon radish (approximately 350g)
1 medium Carrot
1 teaspoon Salt
3 tablespoons Sugar
4 tablespoons Rice vinegar
1 tablespoon Lemon juice
1 tablespoon Yuzu juice (optional)
1 tablespoon Mirin (sweet rice wine)
Red pepper flakes to taste (optional)

Steps and instructions

Peel the daikon radish and carrot.
Cut the daikon and carrot into thin slices or julienne strips.
In a large bowl, combine the daikon, carrot, and salt. Mix well and let it sit for about 10 minutes until the vegetables have released some of their water.
Squeeze the vegetables gently to remove excess water, then put them back into the bowl.
In a small bowl, combine the sugar, rice vinegar, lemon juice, yuzu juice (if using), and mirin. Stir until the sugar has dissolved.
Pour the vinegar mixture over the vegetables and stir well to combine. Add red pepper flakes if desired.
Cover the bowl and refrigerate for at least 2 hours before serving, allowing the flavors to meld together.
Before serving, drain the excess liquid.
Serve chilled and enjoy the tangy and refreshing Namasu as a side dish or appetizer.

Tools for making

Knife - For peeling and cutting the daikon radish and carrot.
Cutting board - To provide a stable surface for slicing and chopping the vegetables.
Large bowl - To mix and marinate the vegetables.
Small bowl - For preparing the vinegar mixture.
Spoon - To stir and combine the ingredients.
Cover or plastic wrap - To cover the bowl and refrigerate the namasu.

Recipe variations

Add thinly sliced cucumber for a refreshing twist.
Replace daikon with turnips or radishes for a different flavor profile.
Experiment with different types of vinegar, such as apple cider vinegar or white wine vinegar.
Add a touch of grated ginger for a hint of spiciness.
Include finely chopped scallions or cilantro for added freshness.
For a sweeter version, increase the amount of sugar or add a drizzle of honey.
Try using different citrus juices like lime or grapefruit instead of lemon.
Add a splash of soy sauce or tamari for a savory umami flavor.
For a spicy kick, add a minced chili pepper or a drizzle of sriracha sauce.
Experiment with different herbs and spices like mint, basil, or sesame seeds for added complexity.

Recipe overview

Namasu is a simple yet refreshingly tangy Japanese salad made primarily from daikon radish and carrots marinated in a sweet and sour vinaigrette. This vibrant and flavorful side dish is not only pleasing to the eye with its colorful presentation, but it also offers a delightful crunch and burst of flavor to cleanse your palate. The recipe is straightforward and requires minimal ingredients - perfect for those seeking a quick and easy addition to their meal. After preparing, it's best to let the dish chill in the fridge for a couple of hours to allow the flavors to meld. Enjoy Namasu as a standalone appetizer, or as a delicious complement to your main course.

Common questions

Can I use a different type of radish? Yes, you can use other types of radishes such as watermelon radish or red radish as a substitute for daikon radish.
Can I make Namasu without carrots? Yes, you can make Namasu without carrots. However, carrots add a nice color and flavor to the dish.
How long can I store Namasu? Namasu can be stored in the refrigerator for up to 3-4 days.
Can I adjust the sweetness or acidity of the dressing? Yes, you can adjust the sweetness or acidity of the dressing according to your taste preferences by adding more or less sugar, rice vinegar, lemon juice, or yuzu juice.
Can I add other vegetables or ingredients to Namasu? Yes, you can add other vegetables like cucumber, bell peppers, or even thinly sliced onions to Namasu to add more variety and flavor.
Is Namasu a vegan-friendly dish? Yes, Namasu is typically a vegan-friendly dish as it is made with plant-based ingredients. However, make sure to check the labels of any condiments or sauces used to ensure they are vegan-friendly.

Serving dishes and utensils

Knife - A sharp knife is essential for peeling and cutting the daikon radish and carrot into thin slices or julienne strips.
Cutting board - Use a sturdy cutting board to safely chop and prepare the vegetables.
Large bowl - A spacious bowl is needed to mix the vegetables with the seasoning and allow them to marinate.
Small bowl - Use a small bowl to combine the sugar, vinegar, lemon juice, yuzu juice, and mirin for the dressing.
Spoon or whisk - Use a spoon or whisk to stir the dressing ingredients together until well combined.
Cover or plastic wrap - Cover the bowl with a lid or plastic wrap before placing it in the refrigerator to chill and marinate.
Refrigerator - The refrigerator is necessary to cool and chill the Namasu, allowing the flavors to meld together.

Origin stories

In the land of the rising sun, Namasu, a type of sunomono (vinegared dish), has been tickling the taste buds of the Japanese for over a thousand years. Its simplicity, featuring daikon radish and carrots marinated in a sweet and tangy vinegar sauce, belies a depth of flavor that is both refreshing and satisfying. Namasu holds a special place in Osechi Ryori, the traditional Japanese New Year feast. The white of the daikon and the red of the carrot in Namasu are considered auspicious colors in Japan, symbolizing celebration and happiness. So, when Japanese families gather to welcome the New Year, this humble dish is a must, carrying with it the promise of joy and good luck for the coming year.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.