Kouhaku Namasu (Daikon and carrot pickles)
Kouhaku Namasu (Daikon and carrot pickles)

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, kouhaku namasu (daikon and carrot pickles). It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Kouhaku Namasu (Daikon and carrot pickles) is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Kouhaku Namasu (Daikon and carrot pickles) is something which I have loved my entire life.

Read Customer Reviews & Find Best Sellers. Because red and white are auspicious colors in Japan, this dish is often eaten as part of the traditional new year's meal, or Osechi Ryori. The pickled daikon (white) and carrot (red) are specifically called Kōhaku (red and white) Namasu and it is eaten for part of Osechi Ryori.

To get started with this particular recipe, we have to prepare a few components. You can cook kouhaku namasu (daikon and carrot pickles) using 6 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Kouhaku Namasu (Daikon and carrot pickles):
  1. Take 600 g daikon radish
  2. Take 60 g carrot
  3. Take 9 g salt
  4. Prepare 3 tablespoons sugar
  5. Make ready 4 tablespoons vinegar
  6. Take to taste Yuzu skin

I love both the sweet and sour taste, and especially the texture! Kintoki ninjin/carrot However, an orange color carrot is usually used for this dish because it's more common in Japan. Kouhaku namasu is often called namasu and this pickle can be eaten anytime and not only on special days. Kohaku Namasu is pickled daikon and carrot, one of the traditional Japanese New Year Osechi dishes.

Steps to make Kouhaku Namasu (Daikon and carrot pickles):
  1. In a bowl, combine the sugar and vinegar. Set aside for later.
  2. Cut the daikon radish into 5 cm slices.
  3. Peel them.
  4. Place slices on end and slice thinly.
  5. Lay the slices on top of each other.
  6. Cut into thin julienne strips.
  7. Prepare the carrot similarly to the daikon radish.
  8. Place the daikon and carrot into another bowl. Add the salt and then massage the mixture with your hands. First lightly, then gradually increasing in pressure until they are soft and pliable.
  9. When the vegetables feel sufficiently pliable, gently squeeze out any excess moisture, but not so much as to make them dry.
  10. Mix the vegetables with the sweetened vinegar from earlier. If available, add a small amount of julienned yuzu skins to add fragrance to the pickles.
  11. Set it aside in the fridge for at least a day to soak. This is needed to pickle the vegetables. During this time, they will soften and develop a milder flavor.
  12. Note: - •To ensure good color distribution, make sure the amount of carrots doesn't exceed 10% of the amount of daikon. - •The amount of salt should make up around 2% of the vegetables in total.

This is not too sour to eat and the persimmon's natural sweetness increases the flavor. 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). Red and white are considered celebratory colors in Japan and these colors are often used in many traditional ceremonies. Kohaku Namasu is pickled daikon and carrot, one of the traditional Japanese New Year Osechi dishes.

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