Kaki Namasu ｜ Our Regional Cuisines
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Image source: Nara Prefecture
RECIPE
Ingredients (4 servings)
- Daikon radish 240g
- Carrot 28g
- Dried persimmon 40g
- [Awase-zu(sweet and sour dressing)] Vinegar 2 tbsp.
- [Awase-zu(sweet and sour dressing)] Sugar 1-2 tsp.
- [Awase-zu(sweet and sour dressing)] Salt 1 tsp.
How to cook
1. Mix vinegar, sugar, and salt to create the vinegar dressing.
2. Peel and julienne the daikon radish and carrot. Sprinkle it with salt, mix well, and let sit for a while.
3. Once they become tender from salt, rinse them under running water and squeeze out any excess moisture.
4. Remove the stems and seeds from the dried persimmon and cut it into thin strips.
5. Mix the prepared vinegar dressing with the daikon, carrot, and dried persimmon.
6. Optionally, garnish with julienned yuzu peel for added fragrance.
provider : "Nara Prefecture's Collection of Local Recipes ~ Growing up healthy as Yamato Children~" (Nara Prefectural Board of Education)
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
