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–+ servings

Kohaku Namasu with Yuzu (Japanese Pickled Daikon and Carrot Salad)

Prep Time15 minutes
Pickling Time12 hours
Total Time12 hours 15 minutes
Author Yuto Omura
Servings 6 servings

Ingredients 
 

  • 200 g daikon radish or Korean mu/other mild white radish
  • 100 g carrot
  • ½ tsp salt to dehydrate
  • 2 tbsp rice vinegar unseasoned only (not seasoned sushi vinegar)
  • 3 tbsp water
  • 2 tbsp sugar
  • ¼ tsp salt for pickling liquid
  • 1 tbsp yuzu juice or orange + lemon mix/orange only
  • ¼ tsp Japanese soy sauce (koikuchi shoyu)
  • 1 tbsp yuzu peel optional
  • 5 g dried kelp (kombu)

Instructions 

  • Cut off the rounded edges of 200 g daikon radish and 100 g carrot to make them into blocks. Thinly slice, then cut into 2-3mm matchsticks.
    daikon radish cut into matchsticks on a wooden chopping board
  • Place them in a bowl with ½ tsp salt and mix by hand. Rest for 15 mins to draw out the excess moisture.
    daikon and carrot strips mixed in a bowl
  • While you wait, add 2 tbsp rice vinegar, 3 tbsp water, 2 tbsp sugar, ¼ tsp salt, 1 tbsp yuzu juice and ¼ tsp Japanese soy sauce (koikuchi shoyu) to a sealable bag and scrunch to mix. Once the sugar and salt has dissolved into the mixture, add 1 tbsp yuzu peel (if using fresh yuzu) and 5 g dried kelp (kombu).
    kohaku namasu in a ziplock bag
  • After 15 mins have passed, thoroughly squeeze the daikon and carrot to remove the excess water. (Do not wash.) Add them to the bag, push the air out and seal. Store in the fridge overnight.
    kohaku namasu sealed in a ziplock bag
  • After 24 hours, remove the kombu from the bag and discard, or use for another recipe like kombu tsukudani. Transfer the carrot and daikon to serving bowls and decorate with yuzu peels, enjoy!
    Kohaku namasu made with daikon and carrot served in a square white dish topped with yuzu peel

Notes

Store namasu fully submerged in its pickling liquid in an airtight container for 4-5 days. Do not freeze it.
Kombu can become slimy if left in liquid for too long, so I recommend removing the after 24 hours. You can throw it away, or use it to make kombu rice ball filling.
For meal prep, you can make the dish 1-2 days ahead, as the flavor improves with time.
Always discard the liquid released from the salted vegetables, since it can taste bitter and varies in quantity.
Add fresh water to the pickling liquid for a clean, controlled flavor rather than using the vegetable runoff.
If you can't find yuzu juice, use a 50/50 blend of fresh orange juice and lemon juice, with an optional splash of lime for extra brightness.
Serving ideas: Dashimaki Tamago, Japanese Salted Salmon, Mixed Tempura, Japanese Clear Soup