You are here

New Year Kohaku Namasu

cookingwithdog's picture
Ingredients
300g Daikon Radish (10.6 oz) - actual net weight
30g Carrot (1.06 oz)
1 tsp Salt
2 Dried Perssimons
Yuzu Citrus Peel

- Awasezu (Vinegar Mixture) -
½ tbsp Sugar
1 tsp Honey
1 tbsp Vinegar
1 tbsp Yuzu Juice
2 tbsp Water
Directions

MAKING
1) Cut the daikon radish into 2 inch cylinders and peel the skin with a knife. Slice it into thin strips.
2) Put the Daikon into a bowl.
3) Slice the carrots into thin slices and add to the bowl.
4) Add the salt and toss gently. Set aside for 10 minutes.
5) Shred the yuzu peel into thin strips and remove the juice.
6) For making the vinegar mixture, combine the sugar, honey, vinegar, yuzu juice and water. Mix well to dissolve the sugar and honey in the liquid.
7) Squeeze the excess liquid from the sliced daikon and carrot and place it in the vinegar mixture. Add the yuzu peel and toss to coat evenly.
8) Press the vegetables into the bowl with the spatula, for soaking the vinegar mixture.
9) Cover the bowl with plastic wrap and keep in the refrigerator for 30 minutes.
10) Remove the stem of dried persimmon and chop it into thin strips.
11) Add the persimmon to the vegetables.

SERVING
12) Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Side Dish
Taste: 
Savory
Method: 
Mixing
Interest: 
Holiday, Healthy
Ingredient: 
Radish
This is one of the traditional Japanese New Year dish. This is different from the regular salads tasted. This is simply delicious and I’m sure your family will enjoy it too.

Rate It

Your rating: None
4.4
Average: 4.4 (3 votes)