Japanese New Year
Winter Namasu with Ama-koji and Persimmon
Purple daikon and persimmon tossed with ama-koji and sudachi citrus — a winter namasu with no sugar and no vinegar. Just cut and toss in 10 minutes. Ordinary daikon works too.
- Serves
- Serves 2
- Time
- About 10 minutes
Ingredients
- Purple daikon (or ordinary daikon)70 g
- Persimmon, slightly firm50 g
- Pickled rakkyo (Japanese shallot)1
- Ama-koji1 tbsp
- Sudachi (or yuzu or lemon)1/2
- Salta pinch
Method
- Peel the daikon and cut it into fine matchsticks. Peel and seed the persimmon and cut it into matchsticks. Slice the rakkyo thinly.
- Put the daikon, persimmon and rakkyo in a bowl, sprinkle with a pinch of salt, toss lightly and leave for 2–3 minutes.
- Gently squeeze out the liquid with your hands.
- Add the ama-koji, squeeze over the sudachi and toss briefly. Taste and add a little more salt if needed.
Tips
- Ama-koji is a thick, concentrated amazake made from rice koji — naturally sweet with no sugar added. Look for it at Japanese grocery stores or online, or make your own. If you cannot find it, use a thick, unsweetened rice koji amazake.
- Squeezing out the liquid after salting keeps the namasu from turning watery and helps the ama-koji coat everything.
- If the grains of ama-koji bother you, blend it smooth before using.
- Purple daikon turns bright pink when it meets the citrus juice.
- Soft persimmon falls apart easily; a slightly firm one is easier to cut into matchsticks.
- There is no sugar here — the sweetness comes from the ama-koji. If you want it sweeter, add a little more ama-koji.
- Best on the day and the next day. Keep it in the fridge.
Namasu is a pickled daikon and carrot salad served at the Japanese New Year, its red and white colours a sign of celebration. This version swaps the sugar and vinegar for ama-koji, persimmon and citrus for a gentle sweetness. See how to make it in Amazake with a Yogurt Maker, or make koji seasonings by hand in UMAMI & KOJI LAB in Tokyo.
First published in ELLE gourmet (Japan).
