Osechi Japanese Namasu Daikon, Carrots and Yuzu Pickles
Photo: Yukari Sakamoto
Ingredients
Preparation
1
2
In a pan add the rice wine vinegar and sugar. Cook over low heat until the sugar dissolves. Remove from heat and allow to cool to room temperature. Then add the yuzu juice.
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About
Namasu is a great Japanese pickle to master as it adds color to any table, and the pickles can also be used for other dishes like Vietnamese banh mi sandwiches or for fresh spring rolls.
The namasu for osechi ryori has strips of yuzu zest added to it which brings a nice citrus aroma to the pickles. If you can find the Kyoto carrots (Kyoninjin) the dark red color is a nice contrast to the white daikon.
Yield:
4
Added:
Tuesday, December 29, 2009 - 10:26am