Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, snow “namasu” with crab-flavored seafood, vegetables and fruits. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Namasu is typically served as a Japanese New Year's dish. It is made of thinly sliced daikon and carrot strip pickled in Julienned daikon and carrot pickled in a sweet vinegar sauce, Namasu is a refreshing salad commonly You'd love this bright and just slightly sharp flavor! Why We Should Make Namasu? 'Namasu' is vinegared vegetables and most commonly Daikon and Carrot are used because of their joyful red & white colours.
Snow “Namasu” with Crab-Flavored Seafood, Vegetables and Fruits is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Snow “Namasu” with Crab-Flavored Seafood, Vegetables and Fruits is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook snow “namasu” with crab-flavored seafood, vegetables and fruits using 10 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Snow “Namasu” with Crab-Flavored Seafood, Vegetables and Fruits:
- Get 200 gChinese “daikon” radish (1)
- Prepare 20 g Chinese “daikon” radish (2)
- Make ready 1/2 cucumber
- Take 1/2 persimmon
- Get 1/3 apple
- Take 3 crab-flavored seafood sticks
- Get Sweet vinegar sauce ingredients:
- Take 2 tbsp. vinegar
- Get 1 and 1/2 tbsp. sugar
- Get 1 pinch salt
The red is carrot and the white is Daikon radish, both pickled in sweet vinegar. Namasu is a simple Japanese pickle that's ready in an hour. It can double as a refreshing tangy-sweet salad. It's easy to make attractive carrot florets with a knife and steady hand.
Instructions to make Snow “Namasu” with Crab-Flavored Seafood, Vegetables and Fruits:
- Grate 200g of “daikon” radish and drain the water off slightly. Dice 20g “daikon” radish, the cucumber, the persimmon, and the unskinned apple into 1cm cubes.Cut the crab-flavored seafood sticks into 1cm pieces.
- Mix the ingredients and add sweet vinegar sauce. Calories: 65kcal (273kJ) (per person)
Namasu roughly translates to "raw vinegar" and refers to the Japanese raw vegetable and rice vinegar salads I grew up eating in Hawaii. Namasu has a fresh clean taste that comes from balancing the vinegar with a pinch of sugar. Some cooks use lemon instead of vinegar and honey instead of sugar. Fruit is often eaten as a desert and is usually pealed and eaten with a fork. When I make osechi, which is presented in a multitiered lacquer box, I make it a rule to include a yuzu cup with ikura salmon roe or yuzu-flavored kohaku namasu (red and white marinated daikon and carrot).
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