Kouhaku Namasu / Daikon and Carrot pickles
Equipment
- Knife
- Cutting board
- 2 large bowls
Ingredients
- 600 g daikon radish (the part near the leaves)
21oz - 60 g carrot 2.1oz
- 9 g salt 0.3oz
- 3 tbsp sugar
- 4 tbsp vinegar
- a little yuzu skin (if it available)
Instructions
- Prepare these ingredients
- Cut the daikon radish into 5 cm (1.9in) slices.
- Peel them.
- Slice thinly.
- Cut into thin julienne strips.
- Prepare the carrots in the same way as the daikon radish.
- Place the daikon and carrots into a bowl. Add the salt.
- Massage the mixture with your hand. First lightly, then gradually increasing in pressure until they are soft and pliable.
- Slice the yellow part of the yuzu skin thinly.
- Cut into thin julienne
- In another bowl, combine the sugar, vinegar and yuzu skin.
- Gently squeeze out some of the excess moisture from the vegetables, but not too much, you don't want to make them dry.
- Combine the vegetables with the sweetened vinegar.
- Mix them well.
Notes
- You can eat it right after you've finished making it. As time goes on the flavor becomes more mature.
"I like the flavor in three days!" - To ensure a good color combination, make sure the amount of carrots doesn’t exceed 10% of the amount of the daikon radish.
- Yellow yuzu is available in Japan during the winter. I also make namasu without yuzu in the other seasons. It's also good! You can add konbu seaweed to namasu too.