Pickled Daikon and Carrot (Kōhaku Namasu)

This pickled daikon and carrot is a special Japanese celebration food and is a part of the traditional New Year’s dishes known as Osechi Ryori. It has a light and refreshing tangy flavour with a tasty crunch. It’s the perfect appetizer for an Asian style celebration feast!

What is Namasu (Pickled Daikon and Carrot)?

Namasu is vegetables thinly cut like matchsticks pickled with vinegar. The term “Namasu” used to refer to ancient Chinese dishes made by raw meat or fish with seasonings, and it eventually became the current form of vegetables pickled with vinegar. The pickled daikon (white) and carrot (red) are specifically called Kōhaku (red and white) Namasu and it is eaten for part of Osechi Ryori. Because daikon and carrot resemble the celebration colours of red and white, Japanese people eat Kohaku namasu wishing for peace in the family.

Why You Will Love this Pickled Daikon and Carrot.

I love this pickled daikon and carrot because it’s so refreshingly crunchy to eat here in Australia at New Year’s. Being in the Southern hemisphere it’s so hot around New Year’s Eve! This pickled dish makes a great appetiser or a side dish salad. It is low in calories yet full of nutrition, and suitable for both vegans and vegetarians. Ok, and it is super easy to make and can be made in just 15 minutes.

Only 5 Ingredients You Need

• Daikon radish
• Carrot
• salt
• rice vinegar
• sugar
• sesame seeds (optional to garnish)

How To Pick a Good Daikon Radish?

We are going to eat daikon and carrot raw, so if you have a choice, buy a whole Daikon radish, and use the top part closer to the leaves. Because it is sweeter with a juicy and crispy texture at this spot of the vegetable due to the fibres. Therefore it is suitable to make vinegared vegetables. Choose a Daikon which is heavy when you hold it, and has a smooth and moist surface. Read more about Daikon in this post.

How To Make Pickled Daikon and Carrots?

1. Gather ingredients and wash the vegetables.
2. Cut the daikon and carrot to the same size and matchstick shape.
3. Sprinkle salt over the daikon and carrot to draw some moisture out of the vegetables. Leave them for 5 minutes.
4. Squeeze out some of the moisture.
5. Combine the vinegar ingredients and pickle the daikon and carrot in the vinegar.

Tips

• Cut the daikon and carrot the same size and like matchsticks.
• Sprinkling salt over daikon and carrot gives a light salty taste and draws out some moisture simultaneously.
• Be careful not to over squeeze out the moisture, because this little bit of moisture left over will neutralise the acidity.

What To Serve With?

For its refreshing flavor and crunchy texture, it is good to be served as either an appetizer or side dish (this type of dish is called “Hashi yasume” in Japanese) to Tonkatsu, Karaage, Fried Shrimp, Beef Negimaki, Chicken Nanban and Teriyaki Meatballs.

How To Store The Pickled Daikon and Carrots

It will keep for about a week in the fridge. You can also freeze with vinegar for about a month in the freezer. Thaw it back naturally.

More New Years’ Recipes

• Datemaki (sweet rolled omelette)
• Sweet Black Beans
• Osechi Ryori
• Sekihan (azuki bean rice)
• Kurikinton

FAQ

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Recipe measurement note

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