Kouhaku namasu（紅白なます）
What kind of dish is kouhaku namasu??
“Kohaku namasu” is a staple of New Year dishes. It’s known as an auspicious dish. “Kohaku” means red and white.
Red and white represent mizuhiki, and it has the meaning of “wish for peace in the home.” Mizuhiki is a string tied to the front of the gift envelope, and is also used for New Year decorations.
In the olden days, fish and meat that were finely chopped and mixed with seasonings were called “namasu”. But now, “namasu” refers to a dish of vegetables mixed with vinegar.
The recipe for this dish is very simple. Cut the daikon radish and carrot into thin strips, rub them with salt, and mix them with sweet vinegar. Depending on the region, fish, persimmons, and yuzu are also added.
Rub salt into the food to remove moisture, and soak it in vinegar so it can be stored in the refrigerator for several days. Osechi, which is eaten on New Year’s Day in Japan, is a dish that can be stored for a long time. In ancient times, people refrained from using fire during the New Year. Therefore, people made foods that could be preserved and packed them in jubako.
Japanese radish contains an enzyme called diastase that promotes digestion and relieves fatigue.
It’s a perfect dish for New Year’s, when people tend to overeat and drink. I love vinegared foods, so I usually make and eat them.
Daikon radishes, which are in season in winter, are sweet and delicious. Check out the senmaizuke recipe as well. 👉 Simple and elegant senmaizuke that expresses the essence of Kyoto cuisine
NUTRITION FACTS of Namasu recipe (Vinegared daikon radish and carrot)
30kcal Protein 0.8g Fat 1.1g Carb 4.6g Salt Equivalent 0.4g
⋈*Salt absorption rate is 40%.
INGREDIENTS for Namasu recipe (Vinegared daikon radish and carrot)（８SERVINGS)
- Japanese daikon radish 250g
- carrot 50g
- salt 3g
- aburaage(fried tofu) 15g
- ☆vinegar 50g
- ☆sugar 20g
- ☆salt 2g
- white sesame 5g
Lucky charm dish Namasu recipe (Vinegared daikon radish and carrot) COOKING INSTRUCTIONS
- Peel the daikon and carrots.
- Thinly slice the daikon and carrots. In the photo, I used a slicer to slice them to a thickness of about 0.5 mm. Since you won’t be boiling them, make the slices as thin as possible.
- Cut the daikon and carrots into thin strips.
- Mix the daikon, carrots, and salt together and squeeze out the water after 10 minutes.
- Soak the fried tofu in boiling water for about 1 minute, then cut it into strips once it has cooled. Removing excess oil from the surface will allow the flavor to penetrate more easily.
- Put the vinegar, sugar, and salt in a heat-resistant container and heat in the microwave for 30 seconds to dissolve the sugar. Heating it once also has the effect of mellowing the sourness.
- Once the seasonings have cooled, mix all the ingredients together.
⋈*This is a dish I made for my nephew’s ”Hundred Days Celebration”. “百日祝い＝Hundred Days Celebration” is a ceremony that is held 100 days after a baby is born.
Check out this article for the recipe for Chikuzenni. 👉 Simmered chicken and root vegetables
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