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.
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.
- 0.25 daikon radish
- 0.33 carrot
- 0.5 tbsp salt
- 3 tbsp vinegar
- 1 tbsp sugar
- a little salt
- as needed yuzu peel (optional)
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.
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.