Namasu

Namasu is usually served during New Year’s celebrations. In this version, I add a little lemon zest and juice for extra flavor.

Ingredients:

• 1 medium daikon, peeled and washed
• 1 medium carrot, peeled and washed
• 1/2 cup rice vinegar
• 1/2 cup water
• 1/4 cup sugar
• Zest and juice from one lemon
• 1 tablespoon salt
• Toasted sesame seeds

Directions:

1. Thinly slice daikon and carrot diagonally and then julienne (thin matchstick cut). You can also use a mandolin (just keep an eye on your fingers!).
2. Combine carrots and daikon in a bowl and toss with salt.
3. In a medium sauce pan combine rice vinegar, water, sugar and lemon juice and lemon zest. Bring to a boil and set aside to cool.
4. Rinse carrots and daikon and the squeeze out as much water as possible.
5. Add vinegar mixture to carrots and daikon, cover and refrigerate until you are ready to serve. This will keep 3-4 days in the refrigerator.

To serve, mix carrots and daikon evenly and place on a plate. Sprinkle with toasted sesame seeds.