Daikon and Carrot Namasu for Japanese New Year
Namasu is a sweet-and-sour daikon and carrot salad often placed among Japanese New Year dishes.
Namasu is a sweet-and-sour daikon and carrot salad often placed among Japanese New Year dishes. This recipe makes one component of an osechi meal, not an entire celebratory assortment. Salting the finely cut vegetables draws out their water so the vinegar dressing stays lively. Let the salad chill briefly and serve small portions alongside other prepared dishes. Wash and peel daikon and carrot; slice into very fine matchsticks of similar thickness. Toss with 1 tsp salt and rest 15 minutes; squeeze gently to remove excess liquid. Whisk rice vinegar, sugar and remaining salt until sugar dissolves. Toss drained vegetables with dressing until evenly coated. Cover and refrigerate at least 30 minutes before serving as one side dish in an osechi meal.
Recipe card
Daikon and Carrot Namasu for Japanese New Year
Equipment: Large pot or pan, knife, board and measuring tools
Ingredients
Instructions
Cut
Wash and peel daikon and carrot; slice into very fine matchsticks of similar thickness.
Salt
Toss with 1 tsp salt and rest 15 minutes; squeeze gently to remove excess liquid.
Dressing
Whisk rice vinegar, sugar and remaining salt until sugar dissolves.
Mix
Toss drained vegetables with dressing until evenly coated.
Chill
Cover and refrigerate at least 30 minutes before serving as one side dish in an osechi meal.
How to tell when it is ready
Cover and refrigerate at least 30 minutes before serving as one side dish in an osechi meal.
Tips
- Wash and peel daikon and carrot.
- Toss with 1 tsp salt and rest 15 minutes.
- Whisk rice vinegar, sugar and remaining salt until sugar dissolves.
- Toss drained vegetables with dressing until evenly coated.
Troubleshooting
- If watery, squeeze salted vegetables more thoroughly.
- If too sharp, adjust the dressing with a little sugar.
Substitutions
- Use plain rice vinegar with similar acidity.
- Use another mild daikon radish, not a peppery small red radish.
Variations
- Add a little yuzu zest if available.
- Cut vegetables into very fine strips for a softer texture.
Serving suggestions
- Serve in small bowls.
- Pair with other prepared osechi foods.
- Add a citrus peel garnish.
- Offer alongside cooked fish.
Make ahead
Prepare the measured ingredients in advance. Refrigerate covered and use within 3 days; serve with clean utensils.
Storage
Refrigerate covered and use within 3 days; serve with clean utensils.
Food safety
This is a refrigerated dressed salad, not a shelf-stable pickle; wash raw vegetables thoroughly.
Frequently asked questions
How do I know daikon and carrot namasu for an osechi meal is ready?
Cover and refrigerate at least 30 minutes before serving as one side dish in an osechi meal.
How should I store daikon and carrot namasu for an osechi meal?
Refrigerate covered and use within 3 days; serve with clean utensils.
Serve in small bowls. Refrigerate covered and use within 3 days; serve with clean utensils.
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