Namasu Food

PICKLED UNCOOKED VEGETABLES NAMASU

Steps:

• In a serving bowl combine vegetables and ginger. Toss.
• In a saucepan combine soy sauce, vinegar and sugar. Bring to a boil, stirring to dissolve sugar, and cook for about a minute. Remove from heat and let cool. Pour dressing over vegetables and toss. Refrigerate for at least an hour before serving

NAMASU (DAIKON AND CARROT SALAD)

Steps:

• Peel the daikon and carrot.
• Thinly slice the daikon and carrot lengthwise into ⅛-inch-thick slabs (3 mm thickness). Stack a few slabs at a time and cut lengthwise into ⅛-inch-thick strips.
• Put daikon and carrot julienned strips in a bowl and sprinkle salt. Give a gentle massage and set aside for 5-10 minutes.
• Meanwhile combine all remaining ingredients in a small bowl and whisk well together.
• Squeeze water out of daikon and carrot and put in a new bowl.
• Pour in the seasonings and mix well together.

KIYURI NAMASU (CUCUMBER SALAD)

Steps:

• Partly peel cucumbers leaving strips of green, and slice very thin.
• Add salt to cucumbers and let stand for 15 minutes.
• Combine remaining ingredients.
• Press excess liquid from cucumbers and add to sauce. Mix well.
• Add cucumbers to sauce.
• Chill and serve as a relish or salad.

CUCUMBER NAMASU

Steps:

• Slice the cucumbers in half. Remove the seeds if they are large. Slice on thin diagonals.
• Sprinkle with the 1 tablespoon of salt and place in a bowl. Let stand for 20 minutes.
• Rinse, drain, and remove excess water by putting the cucumbers in a kitchen towel and squeezing out the water.
• Combine sugar, vinegar, remaining salt and ginger. Pour over cucumbers and chill.

MARINATED DAIKON AND CARROT SALAD (NAMASU)

Steps:

• Cut the carrot and daikon into the thinest strips you can; I use a zester to do this and it works really well.
• Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander 10-15 minutes or until limp.
• Transfer to a bowl.
• Mix the remaining ingredients together and pour over the vegetables.
• Taste for salt.
• This can be used immediately, but marinating it for 24 hours will improve it; just keep it well covered as the radish can be a bit"smelly'" in your fridge.