Red and White Namasu / Daikon Radish and Carrots Dressed with Sweet Vinegar
Red and white namasu (Kohaku Namasu) is a beautiful dish created with the red hue of the carrots and the white of the daikon radish. Dressed with vinegar and sugar, the dish has a refreshing taste and serves as a palate cleanser. The color combination of red and white is symbolic in Japan and is often used to signify that a day is special (hare). In the same manner, dishes with this color combination are served on days of celebration, like New Year's Day. Kohaku Namasu is easy to make as well as delicious. It doesn't take a lot of time to prepare so you can add it to your daily diet if you wish to.
a little (0.5g)
Yuzu peel (optional)
･･･ 24 Calories
･･･ 178 mg
･･･ 0.1 g
･･･ 0.3 g
･･･ 5.5 g
･･･ 0.9 g
･･･ 0 mg
Peel the daikon radish and carrot. Julienne into 5 cm-long sticks.
Add salt to the daikon radish and carrots and rub gently. Once they soften, squeeze the water out.
Mix the A ingredients. Dress step 2 with A, serve on a plate, and decorate with yuzu peel.