Today I will introduce you to “Japanese traditional New Year’s food”.
New year is very important event in Japan. Anciently Japan had a tradition that people wouldn’t shop or cook for the first three days of New Year. Therefore, people cook lots of colorful dishes that last long on 31st December and put them in beautiful boxes together for the three days, which is called Osechi. Each dish has auspicious meaning, such as health, longevity, and safety of the year. Lately some shops and restaurants are open on New Year’s day, but many people make/buy Osechi and celebrate the New Year.
This dish “carrot and daikon radish sweet pickles” is called “Namasu”. It has red and white color so it is considered as a happy dish.
The recipe is very easy and the dish last for about 5 days in the refrigerator so it is a versatile dish for any occasion.
Cut the daikon radish and carrot into about 3-inch-length thin strips. Combine the vegetables and salt in a zip-top bag or in a bowl and knead gently. Let it sit for 10 minutes until the vegetables become tender.
Meanwhile, combine the vinegar, sugar and dash powder in a microwavable bowl. Microwave for 40 seconds, mix well and set aside. Wring the vegetables dry by hand and add in the vinegar mixture.
• 6-inch-length daikon radish, peeled and cut in half
• 1 small carrot, peeled
• 1/2 teaspoon salt
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 1/2 teaspoon Kombu Dashi Powder with No MSG (Vegetarian Soup Stock)