Gather all the ingredients.
Peel the daikon and cut into 2-inch (5 cm) piece in length. Peel the carrot.
Cut the daikon in half (this will be the length of daikon in the final dish). Then cut into thin slabs about ⅛-inch (3mm) thickness.
Then stack a few slabs at a time and cut them into julienned strips, about ⅛-inch (3mm) thickness. Put them in a large bowl.
Cut the carrot into thin slabs then into julienned strips.
Add 1 tsp salt and give a gentle massage. Set aside for 10 minutes.
Meanwhile, combine all the ingredients for the seasonings in a large bowl.
Whisk well together until the sugar is completely dissolved.
Squeeze water from the julienned daikon and carrot and put them in the bowl with the seasonings.
Peel off the zest of the bottom of yuzu. Remove the pith.
Cut into julienned strips and garnish on top of Namasu.
Serve Namasu in a bowl and garnish with yuzu zest. If you have a whole yuzu fruit, you can create a yuzu cup by cutting off the top (this will be a lid) and remove the fruits inside without breaking or tearing the cup. Add Namasu in the yuzu cup to serve.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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