Radish and Carrot with Sweet Vinegar

Red and White Namasu

  • By
    The Food Studio
  • Time
    20 minutes
Radish and Carrot 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. 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.

Story:
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.

Nutrition per Serving
  • Calories
    24
  • Sodium
    178mg
  • Fat
    0.1g
  • Protein
    0.3g
  • Carbs
    5.5g
  • Fiber
    0.9g

Ingredients

Servings
-
4
+
Imperial
  • 0.25  daikon radish
  • 0.33  carrot
  • 0.5  tbsp salt
    • A
    • tbsp vinegar
    • tbsp sugar
    • a little salt
  • as needed yuzu peel (optional)

Instructions

Step 1

Peel the daikon radish and carrot. Julienne into 5 cm-long sticks.

Radish and Carrot with Sweet Vinegar

Step 2

Add salt to the daikon radish and carrots and rub gently. Once they soften, squeeze the water out.

Radish and Carrot with Sweet Vinegar

Step 3

Mix the A ingredients. Dress step 2 with A, serve on a plate, and decorate with yuzu peel.

Radish and Carrot with Sweet Vinegar

Tips

In Japan, the red and white colors signify peace. People hang red and white curtains on auspicious occasions as well as serve food with the same colors.

Food Professionals, Registered Dietitians, Cooks

​Established in 1985, The Food Studio is a place where food professionals come together to devise recipes that honor the timeless role that food plays in our communities. ​Food creates a healthy body and mind and has no borders. ​The Food Studio's belief is that food is an integral role in the communicaitons of people.