This is one of my favourite Japanese side dishes. It is super easy to make, and very refreshing. It is Kohaku Namasu.

Namasu in Japanese is a combination of two words. The first part "nama" = raw and the second part "su" = vinegar. So, Namasu is a dish that consists of a raw food such as fish, vegetables, or meat mixed with rice vinegar and sugar. Kohaku stands for red and white when used with namasu.

Kohaku Namasu is made with thin strips of daikon and carrot marinated in a sweet rice vinegar dressing. It can be eaten any time of year, but is a popular addition to Osechi Ryori, a food eaten during Japanese New Year. The colours red and white are a celebratory.

Above are the ingredients I usually use for my Namasu. Daikon, carrot, rice vinegar, sugar and salt. I like to use equal parts of daikon and carrot, but I believe traditionally it is about 2/3rd daikon and 1/3rd carrot. You can also add lemon or ponzu juice and strips. Mix half the salt with the vegetables and let sit for a few minutes and then drain the liquid and set aside.

For the marinade or pickling liquid mix the rice vinegar with the sugar and remaining salt and microwave for about 30 seconds, stir till the sugar is dissolved. Be careful when around the hot vinegar, don't take a deep breath to close to the container as warm vinegar aroma can be quite strong.

Put the vegetables into a container and mix in the rice vinegar mixture.

Press down the vegetables into the liquid and make sure they are covered. Put in the fridge. This salad can be eaten in an hour or so, but tastes better when it has had a chance to sit. I enjoy it the next day. It will keep in the fridge for about a week.

Gluten-Free Kohaku Namasu (Daikon and Carrot Salad)

Ingredients

• 1 cup carrots, peeled and cut into thin matchsticks
• 1 cup daikon (long white radish), peeled and cut into thin matchsticks
• 3 - 4 Tablespoons sugar
• 1 teaspoon salt
• 1 cup rice vinegar
• 1 Tablespoon lemon or ponzu juice, optional
• 1 Tablespoon very thinly slice slivers of lemon or ponzu peel

Directions

1. Wash, peel and cut the carrot and daikon into thin matchsticks.
2. Sprinkle 1/2 teaspoon of salt on them and give a quick stir. Allow to sit for about 1 minute, then squeeze and drain the liquid. Put in a bowl.
3. Mix the rice vinegar, remaining salt, and sugar in a microwavable bowl, and put in the microwave for about 30 seconds, and give it a good stir to dissolve the sugar. Careful not to take a deep breath near the bowl as the smell of the vinegar can be quite strong.
4. You can add this to your carrots and daikon and you are done. If you want to add the optional lemon/ponzu and zest do it now.
5. The pickles are now ready to go into a glass jar or container. Put in the fridge for about an hour, and it is ready to eat. I like to let it sit overnight.
6. Push the vegetables down into the liquid and I store in the fridge for up to a week if it lasts that long. ^-^

I love having a pickled vinegar dish with my meals, I think they are a refreshing side dish. I'm not an expert, but I have read that consuming foods with vinegar is good for digestion.

After the vegetables are eaten, I use the leftover vinegar as a salad dressing.

Do you like foods pickled/marinaded in vinegar? What are your favourites?

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns. Not sponsored. If sponsored I will always say so at the top of the post.