Namasu (紅白なます) is daikon and carrot salad lightly pickled in sweetened vinegar. Crunchy, slightly sharp with a bright refreshing taste, Namasu can be enjoyed all year round.
What is Namasu?
Namasu (なます) is daikon and carrot salad lightly pickled in sweetened vinegar. It’s also called Kohaku (red and white) Namasu (紅白なます). It was first introduced to Japan from China around the 700s (Nara period). Red and white are considered celebratory colors in Japan and these colors are often used in many traditional ceremonies. Namasu has been especially enjoyed during the New Year in Japan and you can find this dish in Osechi Ryori (Japanese New Year foods).
Why We Should Make Namasu?
Easy and kept well – Namasu is extremely easy to make and can be prepared ahead of time.Goes well with any dish – If you like lightly pickled salad, you will enjoy this dish as an appetizer or as a side to your main dishes like grilled fish and meat. I like to add this in the kids’ bento boxes as well.Add colors to your meal – Wonderful way to introduce multiple colors to your plate! Besides daikon and carrot, you can also include cucumbers for another layer of color and crunch.Easily accessible ingredients – No special ingredients are necessary. Crunchy root vegetables along with sugar, salt, and rice vinegar.
3 Tips to Make Japanese Daikon & Carrot Salad
Even thickness – Whether you cut into julienned strips by yourself or use a mandolin or a julienne peeler, try to have equal shapes for the best texture.Squeeze! – The key to this dish is to make sure to squeeze out all the liquid from the veggie, it creates optimal crunchiness.A hint of citrus – In Japan, there are usually a few strips of yuzu zest added on top of the salad. Yuzu strips add an amazing citrus fragrance to the dish. For those lucky ones who can access to fresh yuzu in your area, you’d definitely want to include it in this salad.
If you’re serving namasu for your Osechi Ryori (New Year’s food), don’t forget to check out the other popular dishes which I shared here. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s Note: The post was originally published on December 23, 2013. It’s been republished in December 2020.
