Japanese Traditional New Year Dish - Kohaku-Namasu

December 27, 2018

As part of our Chefs focus feature we bring you a traditional recipe for Kohaku-NamasuThis recipe comes from Naoko, our friend, Japanese food artist and teacher over at Naoko's Kitchen is in Truro Cornwall, where she teaches authentic Japanese home style cooking and children’s baking.

Kohaku-Namasu Recipe

Kohaku-Namasu

This is our third and final instalment of our traditional Japanese food recipes that are eaten during the first 3 days of January. If you have been following our recipe blogs over the lead up to the New Year, you will know how to make 'Ebi No Onigara yaki' and 'kuro mame', which are elements of a dish called 'Osechi-ryori'.

Kohaku-Namasu, literally translating to "red and white vegetables, is made of mooli (white radish) and carrot which are grated into fine strips and pickled in sweetened vinegar. The combination of red and white is the colour for celebration and symbolises happiness.

Ingredients (serves 4)

  • 1/4 Mooli (or 1 turnip)
  • 1 Carrot
  • 1 Tbsp Sea salt
  • 2 Tbsp Golden caster sugar
  • 3 Tbsp White wine vinegar
  • 1 Tbsp Sesame seeds (toasted)

Method

  1. Dehydrate vegetables

Peel the mooli and carrot using a peeler. Slice finely and place in a bowl.

Shake with sea salt and set it aside for letting moisture come out from the vegetables for 30 minutes.

  1. Make marinade

Meanwhile mix the sugar and white wine vinegar in a small bowl well.

  1. Season the vegetable

Squeeze the vegetable well, and mingle with the marinade and sesame seeds.






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