Choju Namasu (Vegetables in Sesame Tofu Dressing)

Quick answer

Total time: 50 min
Level: Medium
Servings: 15 servings
Ingredients: 10

About this dish

Choju namasu is a regional dish from the Reihoku area of Fukui, prepared for New Year osechi, celebrations, Buddhist memorial services, and Ho-onko gatherings.

Its name expresses a wish for longevity. Unlike a light vinegar-only namasu, this version grinds grilled atsuage with toasted white sesame, miso, sugar, mustard, and vinegar until the tofu skin disappears into a thick dressing. Salted and firmly squeezed daikon and carrot remain crisp, while briefly blanched snow peas add color and a fresh bite.

Ingredients (15 servings)

Ingredient	Amount	Unit
daikon radish	1	piece
carrot	1	piece
snow peas	50	g
atsuage thick fried tofu	1	piece
white sesame seeds	3	tbsp
vinegar	3	tbsp
sugar	4	tbsp
miso	2	tbsp
prepared mustard	1	tbsp
salt	1	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Season

Trim 1 daikon and 1 carrot and shred them finely with a namasu slicer.

Sprinkle evenly with 1 tablespoon salt, massage for 10 minutes, then squeeze firmly in two or three batches to remove the released liquid.
2

Heat

Grill 1 piece atsuage on a rack or in a dry pan until lightly browned on both sides.

Let it cool briefly, then cut it into 1cm cubes.
3

Heat

Blanch 50g snow peas in boiling water for 60 seconds until bright green, then cool in cold water.

Pat dry, remove tips and tough strings, and slice thinly on the diagonal.
4

Season

Toast 3 tablespoons white sesame in a dry pan until fragrant, transfer to a mortar, and grind until the seeds release oil.

Add the grilled atsuage and grind patiently until almost no skin pieces remain, then blend in 2 tablespoons miso and 4 tablespoons sugar.
5

Prep

Work 1 tablespoon prepared mustard and 3 tablespoons vinegar gradually into the atsuage paste, grinding until smooth and thick.

Add the squeezed daikon and carrot with the snow peas and fold gently until every strand is evenly coated.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Dressing ground from grilled atsuage and sesame
Finish cue: Work 1 tablespoon prepared mustard and 3 tablespoons vinegar gradually into the atsuage paste, grinding until smooth and thick.
Avoid this: Pat dry, remove tips and tough strings, and slice thinly on the diagonal.