From the Japanese Kitchen: Kohaku Namasu

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“Namasu” is a Japanese dish consisting of finely cut strips of raw fish, vegetables and fruits marinated in rice vinegar. It is usually eaten at celebratory events such as New Year. The most popular version of namasu is made with daikon radish and carrot, because “kohaku” (red and white) is considered a lucky color combination. Well, the color of carrots is not actually red, but we still recognize it as such (^^; I found a very simple recipe for namasu from my favorite series, “Cooking with Dog”.

Let’s check it out!



[Ingredients for Kohaku Namasu]
(serves 4~5)
300g Daikon Radish (10.6 oz) – actual net weight
30g Carrot (1.06 oz)
1 tsp Salt
2 Dried Perssimons
Yuzu Citrus Peel

– Awasezu (Vinegar Mixture) –
½ tbsp Sugar
1 tsp Honey
1 tbsp Vinegar
1 tbsp Yuzu Juice
2 tbsp Water

* This pickled daikon and carrot can be stored for a couple of days. It would be helpful to have a large amount of Kohaku Namasu in the fridge during the busy year-end and New Year holidays. The carrot is about 1/10 the amount of daikon so that the balance of red and white will be perfect.


If it’s difficult to get “yuzu juice”, maybe you can use some lemon juice instead, I think. Or you can simply use “sushi vinegar” (already mixed product) if available in your country.


Source: Cooking with Dog


This is JAPAN Style!