KOHAKU NAMASU is one of the traditional dishes eaten in Japan during the New Year.
It is said that the ingredients, carrots and daikon radish, resemble “Kohaku-no-Mizuhiki” (red and white ribbon).
Mizuhiki is a decorative string attached to a gift or envelope, and is used in various ways depending on its shape and color.Red and white are the colors used in Japan for celebrations.
Serves 4-5
- 1/4 Daikon radish
- 1/3 Carrot
- 1 teaspoon Sea salt
- 2 tablespoon Sugar
- 3 tablespoon Rice vinegar
- Yuzu, Japanese citron
- Sesame
1 Peel the daikon radish and carrot.Cut them into about 2inch thin,julienne.If yuzu peel is used, cut the same shape thin, julienne about 1inch just before serving.
2 Add salt over the daikon and carrots.Let stand for 10 minutes.Then water will be released from the vegetables.
3 To make the sause: Mix rice vinegar and sugar.You can also add the squeezed juice of yuzu citrus together instead part of rice vinegar.
In this case,mix 2 tablespoons of rice vinegar and 1 tablespoon of squeezed yuzu juice.
Enjoy the refreshing taste of citrus fruits.
4 Squeeze the water out of the daikon and carrot and add them to that sauce.
5 Add as much white sesame seeds as you like.It will be savory and delicious. Yuzu shreds can be mixed in or used as a topping on top.
Yuzu is a small citrus fruit and is often enjoyed for its aroma and color in Japanese cuisine.
This menu is recommended for vegans because it does not contain any animal ingredients.
In this case, I have used sugar made from sugar beet for vegans.