First introduced to Japan from China around the 700s, Namasu is a classic dish – daikon and carrot salad with a slightly sharp yet refreshing taste given by the Shiragiku vinegar and mandarin, this recipe achieves the golden ratio.
350g daikon radish
1 tsp sea salt
1½ tbsp sugar
1½ tbsp Shiragiku
1 tbsp water
¼ tsp sea salt
1. Peel the daikon and cut into 2-inch (5 cm) pieces in length. Peel the carrot and cut the daikon in half (this will be the length of daikon in the final dish). Then, cut the daikon into thin slabs about ⅛-inch (3mm) thickness. Stack a few slabs at a time and then cut them into julienned strips, about ⅛-inch (3mm) thickness. Put them in a large bowl and then do the same with the carrot. Add 1 tsp salt and give a gentle massage. Set aside for 10 minutes.
2. Meanwhile, combine all the ingredients for the seasonings (sugar, Shiragiku, water, ¼ tsp sea salt) in a large bowl and whisk together well until the sugar is completely dissolved.
3. Now squeeze the water from the julienned daikon and carrot and put them in the bowl with the seasonings.
4. Serve the Namasu in a bowl and garnish with yuzu (lemon zest). Create a serving cup by cutting off the top of a mandarin, remove the fruits inside without breaking or tearing the cup, and add the Namasu inside to serve.
Salmon Kombu roll or Kobumaki is a dish that is often served on New Year’s Day as part of the osechi ryori feast. Kobumaki represents joyfulness as ‘kobu’ means joy in yorukobu.
Traditionally eaten as part of ‘Osechi ryori’, try our Tazukuri recipe to make your own flavoursome dish of candied sardines toasted until crispy and finished off in a soy, sugar, honey and Honteri glaze.