Uploaded December 2020 | Updated September 2026, 2 days ago
Kohaku Namasu (紅白膾) or Pickled Daikon and Carrots is a traditional Japanese side dish made by quick-pickling carrots and daikon radish. In my Kohaku Namasu recipe, I like to add some konbu for umami and a sprinkle of citrus zest to add a fresh zing to it. Although this pickled daikon and carrots are most commonly associated with Osechi Ryori, they’re a delicious, refreshing side dish for salty or rich foods like grilled fish or braised meats. I also like adding them to sandwiches like Vietnamese Banh Mi.
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KOHAKU NAMASU POST & RECIPE ▶ norecipes.com/pickled-carrots-daikon-namasu
DATEMAKE VIDEO ▶ youtu.be/W_sTSogWXPs
OSECHI RYORI POST ▶ norecipes.com/osechi-ryori-japanese-new-years-food
INDEX:
0:00 Intro
1:07 Ingredients
2:06 How to Julienne Daikon
3:54 How to Julienne Carrots
5:08 Making the Pickling Liquid
5:46 How to Make Kohaku Namasu
6:30 Carving a Yuzu Bowl
7:03 Finished Dish
INGREDIENTS:
450 grams daikon
50 grams carrot (I used a red carrot)
1 teaspoon salt
1/2 cup vinegar
2 tablespoons sugar
2 grams konbu (1-inch square)
Yuzu (or Meyer lemon)
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Ishikari Lore by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0
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Artist: incompetech.com
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Kohaku Namasu (紅白膾) or Pickled Daikon and Carrots is a traditional Japanese side dish made by quick-pickling carrots and daikon radish. In my Kohaku Namasu recipe, I like to add some konbu for umami and a sprinkle of citrus zest to add a fresh zing to it. Although this pickled daikon and carrots are most commonly associated with Osechi Ryori, they’re a delicious, refreshing side dish for salty or rich foods like grilled fish or braised meats. I also like adding them to sandwiches like Vietnamese Banh Mi.
SUBSCRIBE TO MY SECRET RECIPE STASH ▶ marcsrecipes.com
Your membership supports my channel, and you get exclusive recipes weekly.
KOHAKU NAMASU POST & RECIPE ▶ norecipes.com/pickled-carrots-daikon-namasu
DATEMAKE VIDEO ▶ youtu.be/W_sTSogWXPs
OSECHI RYORI POST ▶ norecipes.com/osechi-ryori-japanese-new-years-food
INDEX:
0:00 Intro
1:07 Ingredients
2:06 How to Julienne Daikon
3:54 How to Julienne Carrots
5:08 Making the Pickling Liquid
5:46 How to Make Kohaku Namasu
6:30 Carving a Yuzu Bowl
7:03 Finished Dish
INGREDIENTS:
450 grams daikon
50 grams carrot (I used a red carrot)
1 teaspoon salt
1/2 cup vinegar
2 tablespoons sugar
2 grams konbu (1-inch square)
Yuzu (or Meyer lemon)
SUBSCRIBE ▶ bit.ly/Sub2NRYT
✚ FOLLOW NO RECIPES ✚
Instagram: instagram.com/norecipes
Pinterest: pinterest.com/norecipes
Facebook: facebook.com/NoRecipesSite
Twitter: twitter.com/norecipes
✚ MUSIC ✚
https://soundstripe.com?fpr=norecipes
Ishikari Lore by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0
Source: incompetech.com/music/royalty-free/index.html?isrc=USUAN1100192
Artist: incompetech.com
✚ SHOPPING ✚
JAPANESE TABLEWARE (5% off with “NORECIPES")
musubikiln.com/collections/marc-matsumotos-favorite-collection?ref=cuy6iqfm8s
INGREDIENTS (10% off first order with “NORECIPES”)
kokorocares.com/marc-matsumoto-favorite-picks
KITCHEN TOOLS (10% off with "NORECIPES")
en.bentoandco.com/collections/marc-matsumotos-favorite-products?ref=norecipes
✚ GEAR ✚
You can find most of the kitchen and camera gear I used to make this video in my Amazon shop. Buying things from my shop (even stuff you search for that’s not listed on the page) doesn't cost you anything extra and it helps to support this channel.
amazon.com/shop/norecipes
