Saturday, January 4, 2014

Kohaku Namasu

Houhaku Namasu is a simple side dish consisting of lightly pickled daikon radish and carrot.  It is a traditional part of New Year Osechi Ryori, but it is great as a side dish any time of year.  As it contains vinegar and salt, it stores well in the refrigerator for a few days.  I love the refreshingly light, crunchy texture.

Ingredients (for one medium sized bowlful) :
1-2 tsp salt
4 Tbsp rice wine vinegar (any vinegar will do if you're desperate)
3 Tbsp sugar
Sesame seeds (optional)

1.  Peel and slice the daikon and carrot into thin matchsticks.
2.  Sprinkle with salt and toss to coat.  Let it sit for an hour or so (covered, in refrigerator) until the carrot and daikon have softened.
3.  Drain the liquid and add vinegar and sugar to the daikon and carrot, toss well, let it sit for another half hour.
4.  Drain excess liquid and serve sprinkled with sesame seeds if desired.

I usually make a large batch and keep it in the fridge.  I should take pictures of how I slice the daikon and carrot, since it's hard to clearly explain in words... stay tuned... I'll be right back ^_^


  1. I get so happy when you update, everything looks so good!

    1. Thank-you for the encouragement, Eva!☆

  2. If you can't get hold of daikon Celeriac works as a good substitute

  3. For step 3, when you say "Drain the liquid and add vinegar and sugar..." do you mean add the vinegar and sugar in the excess water, or on the daikon and carrot?

    1. I'm sorry if it's ambiguous! Add the vinegar and sugar to the daikon and carrot. The liquid is to throw away. Hope that helps!