Namasu – Pickled Daikon and Carrot

Namasu is crunchy and fresh with a delightful flavor. It makes a nice side dish to accompany other salads or vegetables. Whilst its not a “salad” in the European context, you could think of it as  a Japanese condiment.


  • 300 grams daikon, julienned
  • 30 grams carrot, julienned
  • 1 tsp salt


  • 1 yuzu, if you have one, cut off the peel, remove white part, cut into thin strips
  • 2 dried persimmons, if you have them, remove the seeds, cut into thin strips

Vinegar Mixture:

  • 1/2 tbsp sugar
  • 1 tsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp yuzu juice, if you are not using yuzu, use lemon juice or more rice
  • vinegar
  • 2 tbsp water

How to Cook Namasu

  1. Put daikon and carrot in a bowl, add salt, mix well, let sit for 10 minutes.
  2. Next, squeeze out the water and put the daikon and carrot into another bowl with the vinegar mixture.
  3. Add the yuzu peel and mix well.
  4. Cover with wrap, put into fridge for at least 30 minutes.
  5. Before serving, mix well and remove from the vinegar mixture.
  6. In another bowl, mix it with the persimmon.
  7. Then, serve!

This dish is part of osechi ryouri, the traditional feast on New Year’s Day in Japan.

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