Peel the carrots and daikon radish. For the daikon, thinly slice it vertically and then julienne. Julienne the carrots horizontally.
After slicing, put in a bowl, stir in 1 to 2 teaspoons of salt, and set aside until wilted.
Mix the vinegar and sugar in a tupperware container, using a spoon, until sugar dissolves. (Refer to the Helpful Hints.)
Squeeze the daikon radish and carrots to remove the excess water. Make sure you sufficiently wring out the liquid!
Add the wrung out daikon and carrots to the tupperware container and let the flavors blend in.
Store in the refrigerator until ready to serve.
Microwave and grind white sesame seeds to sprinkle on top immediately prior to serving.
This is our 2013 New Year's Meal. I used a lot of yuzu citrus and made white namasu (daikon radish only). Using yuzu gives it a luxurious flavor!
Story Behind this Recipe
When we had this at my husband's grandmother's place, it was so good that I asked for the recipe. I always thought that this dish was meant for the New Year's feast, but realized that eating it in the summer is really refreshing and tasty. When I brought it to a BBQ, it was really popular with my Australian friends.
"Use top quality vinegar" is the helpful hint from my grandmother-in-law who taught me this recipe. It takes a lot of work to cut thinly, but it pays off with a very delicious namasu. In winter, top with a little bit of yuzu to make fragrant.