Daikon (大根 / Daikon) 250 g (net weight)
Carrots (にんじん / Ninjin) 40 g
(Use kyō ninjin if they are available)
Salt (塩/ Shio) 1/2 tsp

Reduced amazake (煮詰めた甘酒 / Nidzumeta amazake) 70 g
Salt (塩/ Shio) 1/2 tsp
Rice vinegar (米酢/ Kome-su) 2 tsp
Yuzu (柚子 / Yuzu) 1/2

Bamboo leaves (笹の葉 / Sasa-no-ha) 4

*Reduced amazake is amazake that has been heated to reduce its water content and enhance sweetness. As an example of how this is done, 400 g of fairly thick amazake would be heated to reduced it to 300 g, at which point it should be the consistency of jam.

How to Make

1. Skin the daikon and carrots, and then slice both into very thin strips. Add the daikon and carrots to a mixing bowl and then sprinkle on 1/2 tsp of salt. Set the bowl aside for at least 10 minutes. Next, squeeze as much water as you can out of the daikon and carrots. Remove the zest from the yuzu and then cut it into very thin strips. Juice the yuzu.

2. Add the amazake, salt, vinegar, yuzu juice, and yuzu zest to a plastic bag, and mix well. Now, add the daikon and carrots, seal the bag, and then put it into a refrigerator for at least 30 minutes to let the flavors combine.
3. Line a serving plate with the bamboo leaves and then arrange the namasu on top of the leaves.

Significance of Namasu as an Osechi Dish
Namasu is a popular osechi dish because the thin white slices of daikon and the thin orange (red, if you stretch your imagination a bit) slices of carrot are reminiscent of the white and red strings that symbolize good fortune and are tied around gifts and envelopes of money, such as those often presented to children during the New Year holiday.

Recipe Developed by Machiko Tateno