Namasu (Daikon and Carrot Salad)

4 servings


15 minutes

total time


14 oz daikon radish (4 inches, 10 cm) 4 10

3 oz carrot (2 inches, 5 cm) 2 5

1 tsp Diamond Crystal kosher salt

1½ Tbsp sugar

1½ Tbsp rice vinegar (unseasoned)

1 Tbsp water

¼ tsp Diamond Crystal kosher salt

1–2 strips yuzu zest (optional)


Before You Start: If you will include this dish in your Osechi meal, I recommend preparing it 2–3 days before you plan to serve. For more helpful tips on planning your Japanese New Year feast, please read my A 5-Day Osechi Cooking Timeline blog post.

Gather all the ingredients.

Peel 14 oz daikon radish. Next, peel 3 oz carrot.

Cut the daikon in half so each piece is 2 inches long. This will be the length of the daikon matchsticks in the final dish. Next, julienne the daikon: First, cut the daikon lengthwise into thin slabs about ⠛ inch (3 mm) thick.

Then, stack a few slabs together and cut the daikon into matchsticks, about ⠛ inch (3 mm) thick. Put them in a large bowl. Repeat with the remaining slabs.

Julienne the carrot: Cut it lengthwise into thin slabs and then into matchsticks about ⠛ inch (3 mm) thick. Add them to the bowl with the daikon.

Add 1 tsp Diamond Crystal kosher salt to the bowl and gently rub it into the vegetables. Set aside for 10 minutes.

Meanwhile, in a large bowl combine all the ingredients for the seasonings: 1½ Tbsp sugar, 1½ Tbsp rice vinegar (unseasoned), 1 Tbsp water, and ¼ tsp Diamond Crystal kosher salt.

Whisk well together until the sugar is completely dissolved.

Squeeze the liquid from the daikon and carrot matchsticks. Add them to the bowl with the seasonings and toss well to combine.

For the Garnish (optional)

Cut off 1–2 strips yuzu zest from the base of the yuzu (so you can create a yuzu cup (optional); see the next section). Flip them over and cut off the white pith, if any.

Then, cut the zest into thin julienned strips.

To Serve

Serve the Namasu in a bowl and garnish with the yuzu zest. If you have a whole yuzu fruit, you can create a yuzu cup: Cut off the top (to serve as a lid) and remove the fruits inside without breaking or tearing the cup. Then, add the Namasu to the yuzu cup and serve.

To Store

You can keep the leftovers in an airtight container and keep them for 3 days in the refrigerator or for up to a month in the freezer.


Serving Size

120 g


45 kcal

Total Fat

1 g

Saturated Fat

1 g

Unsaturated Fat


Trans Fat





386 mg

Total Carbohydrate

11 g

Dietary Fiber

2 g

Total Sugars

8 g


1 g

4 servings


15 minutes

total time
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