Namasu recipe (Vinegared daikon radish and carrot)

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

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊

紅白なますってどんな料理？？

おせち料理の定番である「紅白なます」。縁起の良い料理として知られています。 「紅白」とは赤と白を意味します。

紅白は水引を表しており、「家庭内平和を願う」という意味が込められています。水引はご祝儀袋の表に結ぶ紐で、正月飾りにも使われます。

昔は魚や肉を細かく刻んで調味料と混ぜ合わせたものを「なます」と呼んでいました。しかし現在では、「なます」とは野菜を酢で和えた料理のことを指します。

この料理のレシピはとても簡単です。 大根と人参を千切りにして塩もみし、甘酢と混ぜ合わせます。 地域によっては魚や柿、柚子なども加えられます。

食品に塩をすり込んで水分を取り、酢に浸しておけば冷蔵庫で数日間保存できます。日本の正月に食べるおせちは、長期保存が可能な料理です。古代、人々は正月には火を使うことを控えていました。そこで人々は保存できる食べ物を作り、重箱に詰めていたんですね。

大根には消化を促進し、疲労感を和らげるジアスターゼという酵素が含まれています。
暴飲暴食しがちなお正月にぴったりの一品です。私は酢の物が大好きなのでよく作って食べています。

冬が旬の大根は甘くて美味しいです。千枚漬けのレシピもぜひご覧ください。　👉　Simple and elegant senmaizuke that expresses the essence of Kyoto cuisine

材料（８人分）

大根　250g
にんじん　50g
塩　 3g
油揚げ　 15g
酢　 50g
砂糖　20g
塩　2g
白ごま　5g

紅白なますの作り方(*ˊᵕˋ)♡‧₊

大根と人参の皮をむきます。
大根と人参を薄くスライスします。写真ではスライサーを使って0.5mmくらいの厚さにスライスしています。茹でないのでできるだけ薄くスライスします。
大根と人参を千切りにします。
大根、人参、塩を混ぜて10分後に水気を絞ります。
油揚げは沸騰したお湯に1分ほど浸し、冷めたら千切りにします。表面の余分な油を切ると味が染み込みやすくなります。
耐熱容器に酢、砂糖、塩を入れ、電子レンジで30秒加熱して砂糖を溶かします。一度加熱することで酸味がまろやかになる効果もあります。
調味料が冷めたら、材料をすべて混ぜ合わせます。