How to make light and refreshing kohaku namasu with crunchy daikon radish and sweet carrots pickled and flavoured with yuzu. (Ready to eat in 12 hours.)
- 200g daikon
- 100g carrot
- 1/2 tsp salt (to dehydrate)
- 2 tbsp rice vinegar
- 3 tbsp water
- 2 tbsp sugar
- 1/4 tsp salt (for pickling liquid)
- 1 tbsp yuzu juice
- 1/4 tsp soy sauce
- 1 tbsp yuzu peel
- 5g dried kombu
- Cut off the rounded edges of the daikon and carrot to make them into blocks. Thinly slice, then cut into 2-3mm matchsticks.
- Place them in a bowl with salt and mix by hand. Rest for 15 mins to draw out the excess moisture.
- While you wait, add rice vinegar, water, sugar, salt, yuzu juice and soy sauce to a sealable bag and scrunch to mix.
- Once the sugar and salt has dissolved into the mixture, add the yuzu peel (if using fresh yuzu) and a piece of dried kombu.
- After 15 mins have passed, thoroughly squeeze the daikon and carrot to remove the excess water. (Do not wash.)
- Add the daikon and carrot to the bag of pickling liquid.
- Push the air out and seal the bag. Store in the fridge overnight (12 hours).
Store in the fridge and consume within 4-5 days.
- Prep Time: 15 minutes
- Resting Time: 12 hours 15 minutes
- Category: Pickles
- Method: Pickling
- Cuisine: Japanese
Keywords: kohaku namasu, kohaku namasu recipe, how to make kohaku namasu, what is namasu, carrot namasu, daikon namasu, namasu recipe, Japanese namasu, namasu salad recipe, namasu recipe with seaweed, namasu with yuzu, Japanese pickles, osechi ryori,