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Carrot and Daikon Radish Sweet Pickles (Gluten-free/Vegetarian)

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)


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Rice-cake Soup (Vegan/Vegetarian/Gluten-Free)

Ozouni (Rice-cake soup) is a celebratory dish, and one of the dishes we eat on New Year’s day.

When we eat this, traditionally we give thanks for last year’s harvest and wish for a good harvest in the coming year and for the safety of our family.

Interestingly, the ingredients are different depending on the region. Some people dissolve White Miso (Soy bean paste) in the broth. Some people use sweet rice cake which has sweet bean paste in it.

Today I introduce my mother’s Ozouni. I use normal rice cake, Daikon (Japanese white radish) and carrots. This makes the dish more celebratory because in Japan we usually use red and white color combinations in celebratory situations.

In Japan, New Year’s day is the most important day of the year and many Japanese spend New Year’s day with family, feeling grateful for everything and wishing for a good year for everyone.

Have a happy New Year!!

{Ingredients (For 2 people)}
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2 pieces of Rice Cake (JAPAN IMPORT)

½ carrots

1 inch cut daikon (Japanese white radish)

2 cups Kelp Dashi stock
(Recommended Dried Kelp for Dashi stock) Dashi Dried Kelp

2 tablespoons Cooking Sake

1 tablespoon Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

¼ teaspoon salt

Here is my recipe in PDF: Rice-cake soup

Here is “Kelp Dashi Stock” recipe in PDF: Kelp Dashi stock