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For Osechi or Okuizome - Mild Red and White Namasu

For Osechi or Okuizome - Mild Red and White Namasu

There are no additives or artificial colors in this DIY version, unlike store-bought namasu! It's easy - just mix! The honey gives it a mild flavor. Please try it for osechi (New Year's feast food) or okuizome (a baby's symbolic first meal ritual).

Ingredients: 4 servings

Daikon radish
about 1/3
Kintoki carrot (dark orange-red carrots)
about 1/2
Flavoring ingredients
Vinegar
3 tablespoons
Sugar (or castor sugar)
1 tablespoon
Mirin
1 tablespoon
Honey
1 tablespoon
Kombu (or dashi stock granules)
2 - 3 cm square pieces

Steps

1. Finely julienne the daikon radish and carrot. If you use the slicing blade on a food processor or similar, it's easy. Soak into water as soon as it's cut. Wipe the kombu with a moistened towel.
2. Combine the flavoring ingredients and mix until dissolved. Mix the drained daikon radish and carrot with the flavoring ingredients. When the flavors have melded, it's done. The cup is my original creation, made from hollowed-out yuzu rinds.
3. I put it in our family's osechi for 2013. See Recipe ID: 2438681

Story Behind this Recipe

Most of my family members don't care for a strong vinegar taste, so I made it milder by adding honey.