New Year Kohaku Namasu Recipe (Japanese Daikon and Carrot Marinated in Rice Vinegar)

Kohaku Namasu is pickled daikon and carrot, one of the traditional Japanese New Year Osechi dishes. This is not too sour to eat and the persimmon’s natural sweetness increases the flavor.

How to make Kohaku Namasu
https://cookingwithdog.com/recipe/koh...

(4 people) Cook Time: 20 minutes
* Time for allowing vegetables to absorb vinegar mixture is not included in cook time.

300g Daikon Radish (10.6 oz) - actual net weight
30g Carrot (1.06 oz)
1 tsp Salt
2 Dried Perssimons
Yuzu Citrus Peel

- Awasezu (Vinegar Mixture) -
1/2 tbsp Sugar
1 tsp Honey
1 tbsp Vinegar
1 tbsp Yuzu Juice
2 tbsp Water

* This pickled daikon and carrot can be stored for a couple of days. It would be helpful to have a large amount of Kohaku Namasu in the fridge during the busy year-end and New Year holidays. The carrot is about 1/10 the amount of daikon so that the balance of red and white will be perfect.

* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml

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