Namasu Recipe
Namasu, or Kohaku Namasu (紅白なます), is a type of Sunomono that often appears as part of Osechi Ryouri, the traditional Japanese New Year’s feast. Thinly julienned daikon radish and carrot are salted to draw out excess moisture, then pickled in a sweet vinegar dressing. Red and white are the colors of celebration in Japan, and the pairing of carrot and daikon captures exactly that — making Kohaku Namasu a fitting and beautiful way to welcome the new year.
What’s Namasu?
Namasu is a Japanese dish of finely sliced ingredients dressed with vinegar, and its history stretches back over a thousand years. The word itself is thought to derive from namameshi, meaning “raw meat,” which reflects the dish’s ancient origins — in the Nara and Heian periods, it referred to finely chopped raw fish or game served at court. Over time, the use of raw meat faded, and the dish evolved into the vinegar-dressed preparation of vegetables and seafood familiar today.
The most iconic form is Kohaku Namasu, introduced here, made with Daikon radish and carrot. Its red and white colors are a deliberate reference to the red and white decorative cords called Mizuhiki used in Japanese celebrations, and it holds a place among the traditional celebratory foods of Osechi Ryori, the New Year’s feast. Its high acidity also made it practical — it keeps well and could be prepared in advance during the busy end of the year. Regional variations are wide: Yuzu citrus peel, kelp, dried persimmon, or salted salmon are folded in depending on local custom.
Fish-based Namasu remains strong in certain regions: Kochi prefecture is known for versions made with bonito or mackerel, while Fukuoka has a rich tradition of similar dishes. In Kyoto, the aesthetic tends toward restraint — pale, delicate preparations that reflect the city’s broader culinary sensibility. Simple as it looks, Namasu sits at a crossing point of history and seasonal ritual that few dishes can match.
Even if you are not making a whole Osechi Ryouri spread, add a little lucky color to your New Year’s meal — or even your everyday meal, why not — and you’ll be off to a very happy new year.
Tips and substitutions for Namasu
- If you use the same amount of carrot as daikon, the dish ends up looking mostly red (or orange, really). To keep that beautiful red and white balance, use much less carrot than Daikon — even less than the amount in this recipe.
- Kombu (dried kelp) is optional, but it adds Umami — that deep savory quality — which rounds out the flavor and softens the sharpness of the vinegar. Heating the vinegar together with the other seasonings also helps mellow it out.
- Traditionally, Namasu was seasoned generously with vinegar and sugar to preserve it without refrigeration. These days, feel free to adjust the amounts — especially the sugar — to suit your taste.
More recipes like Namasu
Video
Ingredients
- 1 lb Daikon radish
- 1/4 lb carrot
- 1 tsp salt
- 1/2 cup rice vinegar
- 1/2 cup water
- 1 inch Kombu dried sea kelp
- 3 tbsp sugar
Instructions
- Slice Daikon radish and carrot very thinly into 2″ (5cm) lengths. Add salt and leave for 5 minutes. Squeeze out water from the cut radish and carrot. Cut the Kombu very thinly and add to the vegetables.
- Put the rest of the ingredients in a pot, let it boil, and cool.
- Add vinegar mixture to the vegetables and mix. Refrigerate at least 30 minutes.
Hi,
Can you pickle these for long term storage in the fridge? Same with the salted cabbage (:
Thank you!
Hi Luc,
Well, don’t pickle them again – they’re already kind of pickled 🙂 How long you can store may depend on temperature and how well sealed the container is so we can’t really say how long is best. A week is usually fine, but green and funky is probably too long…