Japanese cuisine · Salads & Mezze

Kohaku Namasu

Finely julienned daikon and carrot, salted and marinated in sweetened rice vinegar – Japan's New Year side dish.

Ingredients · for 4 servings

• 400g daikon radish
• 1 carrot
• 1 tsp salt
• 5 tbsp rice vinegar
• 3 tbsp sugar
• 1 piece kombu (5cm)
• 1/2 organic lemon

Instructions

1. Peel the daikon and carrot and cut into 4–5cm long, matchstick-thin strips – the traditional ratio is about 4 parts white daikon to 1 part orange carrot.
2. Toss the strips with the salt in a bowl and let stand for 15 minutes, until they visibly wilt and release water.
3. Squeeze out the vegetables firmly by hand in batches and discard the salty liquid – don't rinse them, or you'll lose the seasoning.
4. Stir the rice vinegar and sugar with 2 tbsp water until the sugar has fully dissolved, then add the piece of kombu.
5. Add the squeezed vegetables to the marinade, mix well, and let it sit covered in the fridge for at least 1 hour; it gets even better overnight.
6. Remove the kombu, drain the namasu lightly, and serve cold in small bowls with fine strips of lemon zest.