How to Make Kohaku Namasu (Traditional Japanese Pickled Daikon & Carrot Salad)

By Sudachi · 40 min

Ingredients

Instructions

1. Trim the rounded ends off the 200 g daikon and 100 g carrot so they form blocks, then slice thinly and cut into 2–3 mm matchsticks.
2. Put them in a bowl with ½ tsp salt and mix by hand. Leave for 15 minutes to draw out moisture.
3. Meanwhile, put 2 tbsp unseasoned rice vinegar, 3 tbsp water, 2 tbsp sugar, ¼ tsp salt, 1 tbsp yuzu juice and ¼ tsp koikuchi soy sauce into a sealable bag and scrunch until the sugar and salt dissolve. Add 1 tbsp yuzu peel (if using fresh yuzu) and 5 g dried kombu.
4. After 15 minutes, squeeze the daikon and carrot thoroughly to remove excess water. Do not rinse. Add them to the bag, press out the air, seal and refrigerate overnight.
5. After 24 hours, remove and discard the kombu (or keep it for another recipe). Transfer the vegetables to serving bowls and garnish with yuzu peel.

Summarized from Sudachi's video. Watch it for the details.

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CarrotDaikonKombuYuzu