Garigari Namasu with Coarsely Grated Daikon
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Coarse grating on a bamboo oni-oroshi or rough grater leaves the daikon in ragged, crunchy bits instead of a watery pulp.
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The salted daikon gets just one light squeeze, since grating it fine or wringing it hard would erase both that roughness and its juiciness. Small fish cured first in salt and then vinegar are folded through a sweet miso-vinegar dressing in this Ibaraki-style namasu. The fish should already be gutted and scaled, and it stays cold while curing and after the dish is finished. Served straight away it has the sharpest crunch, while 15 minutes in the fridge lets the miso and vinegar soak in more evenly.
Ingredients
Instructions
- 1
Cut 100g cleaned small fish into 5mm slices.
Sprinkle evenly with 0.5 teaspoon salt, rest for 10 minutes, blot away the released moisture, then cure in 2 tablespoons vinegar for 10 minutes and drain.
- 2
Coarsely grate 300g daikon with a bamboo oni-oroshi or coarse grater, leaving rough pieces.
Mix with 0.5 teaspoon salt, rest for 5 minutes, then squeeze only once and lightly to reduce excess moisture.
- 3
Whisk 2 tablespoons dressing vinegar, 2 tablespoons sugar, and 2 tablespoons miso in a bowl for 1 minute, until no sugar clumps remain. Thinly slice 0.5 stalk green onion.
- 4
Add the drained daikon and vinegar-cured fish to the dressing and fold gently for 30 seconds.
Transfer to a plate, top with the sliced green onion, and serve at once or chill for 15 minutes before serving.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「いばらきの味ー郷土料理献立集食・彩・百・景」（協力／茨城県食生活改善推進員協議会） · Checked: 2026-08-11
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