Kakinamasu (Daikon and Dried Persimmon Namasu)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Dried persimmon brings a concentrated, mellow sweetness that spreads into the sweet vinegar, softening a daikon and carrot namasu.
Read more
In Shimane it is set out for celebrations and New Year, with the red of persimmon and carrot and the white of daikon read as the auspicious pairing of red and white. The vegetables soak in salt water only until they bend without snapping, so they keep a light crunch.
Ingredients
Instructions
- 1
Peel the daikon and cut it into thin batons about 5 cm long and 1 cm wide.
Cut the carrot to the same length and thickness so both vegetables soften evenly.
- 2
Dissolve the tablespoon of brining salt completely in the brine water.
Add the daikon and carrot, turn them so all surfaces contact the brine, and leave until pliable enough to bend without snapping.
- 3
Split the dried persimmon lengthwise, remove its seed and any firm stem end, and cut it into long thin strips that will distribute easily among the vegetables.
- 4
When the daikon and carrot bend easily, lift them from the brine and squeeze firmly with both hands or a clean cloth.
Remove moisture until no more water runs out under pressure.
- 5
Stir the rice vinegar, sugar, and dressing salt in a clean bowl until the sugar dissolves.
Add the squeezed vegetables and persimmon, toss thoroughly, and refrigerate briefly for the flavors to settle before dividing among four plates.
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
島根県食生活改善推進協議会 · Checked: 2026-08-11
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