Persimmon Namasu Pickles

Persimmon Namasu Pickles

For the autumn season, I carved the persimmon into maple leaves. I used normal persimmons, but you could also use dried persimmons.

Ingredients: 4 servings

Daikon radish
200 g
Combined vinegar:
2-2.5 tablespoons
1-1.5 tablespoons
1/4 tablespoon
Usukuchi soy sauce
1/2 teaspoon
Dashi stock
As needed
1/2 cup
2 teaspoons


1. Cut a daikon into 5 cm length, and julienne.
2. In a bowl, lightly rub with 2 teaspoons of salt. Add 1/2 cup of water and let rest for a while.
3. Peel a persimmon, cut into half, deseed, and cut into rectangular slices.
4. Mix the ingredients to make the combined vinegar. It's easier to mix with the back of a spoon.
5. In a separate bowl, combine the tightly squeezed daikon and persimmon slices.
6. Toss with the combined vinegar from Step 4 and it's done.

Story Behind this Recipe

Autumn is the season for persimmons! You can enjoy them as is, but why don't you occasionally add them to a savory dish? It's easy and quick recipe.

This recipe was created by Ms. Kiyoko Tawara, a food writer using local ingredients from the Masuda region of Shimane prefecture.