Daikon and carrot namasu

Ingredients:

• Daikon

• Carrot

• salt

• Amazu sweet vinegar marinade (Vinegar: sugar = 1:1), a pinch of salt,

Directions:

1. Cut daikon and carrot thin strips

2. Soak in salted water (water 500ml, salt 1 tbsp) for 30 minutes

3. Drain and squeeze lightly

4. Mix vinegar and sugar (or mirin), salt and mix with vegetables

Note:

• With its celebratory red and white colors, it‘s called "kouhaku (red and white) namasu" and also an important dish in Osechi.

• Goes well with citrus - yuzu skin peel, etc.