Namasu (Zesty Japanese Root Salad)

This is traditionally served during the Japanese new year for good luck. Some people prefer to let this salad marinate in its dressing for a day or two before eating.

Servings: 4

14 oz Red Dog red king radish (one 4″ piece)
3 oz carrot (any color) (one 2″ piece)
1 tsp Diamond Crystal kosher salt

For the Seasonings
1½ Tbsp sugar
1½ Tbsp rice vinegar (unseasoned)
1 Tbsp water
¼ tsp Diamond Crystal kosher salt

Peel the radish and the carrot. Cut the daikon in half so each piece is 2 inches long. Next, julienne the daikon by cutting it in half lengthwise into thin slabs about 1/8″ thick. Then, stack a few slabs together and cut the daikon into matchsticks, about 1/8″ thick. Put them in a large bowl. Repeat with the remaining slabs, and with the carrot.

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 the seasoning ingredients. 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.

Serve and enjoy, or keep in an airtight container for up to 3 days in the refrigerator.