Daikon and carrot salad, called namasu in Japanese, is eaten to symbolically welcome the New Year. The colors of this dish signify happiness and good luck. It’s best to prepare it a day ahead so the flavors have time to blend. In fact, most people prefer the vegetables pickled because it softens the astringency of the daikon, which is a type of radish. This salad should be stored refrigerated in an airtight glass jar. The recipe was introduced to the United States where it is served in Japanese American communities.
Recipe Servings: 4
Prep Time
20 minutes
+ 2 hours 30 minutes resting
+ 2 hours 30 minutes resting
Cook Time
5 minutes
Total Time
2 hours 55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Clean and peel daikon and carrot, then julienne into small matchsticks.
- Place in a glass or ceramic bowl. Use hands to mix in the salt. Marinate 30 minutes.
- Gently squeeze out excess liquid.
- Combine the sugar and mirin in a separate bowl, stirring to dissolve the sugar.
- Pour the mixture over the veggies, tossing to coat
- Refrigerate for 2 hours or overnight.
- Garnish with sesame seeds prior to serving.
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